This delicious Peppermint Brownie Pie a luscious and layered dessert. A buttery pastry crust holds a rich chocolate peppermint brownie filling. Garnish the brownie pie recipe with whipped cream and a candy cane.
In a small saucepan, combine butter and chocolate. Cook and stir over low heat until melted; cool slightly.
Meanwhile, preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry.
For filling, in a large bowl, combine eggs, sugar, flour, and vanilla. Stir in melted chocolate and the chocolate pieces. Pour filling into the pastry-lined pie plate.
Bake in the preheated oven about 55 minutes or until filling is evenly puffed and edge of filling is slightly cracked. Cool on a wire rack about 20 minutes or until slightly warm (center will sink slightly as pie cools). Top each serving with whipped cream and, if desired, garnish with a candy cane. Makes 8 servings.
In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.