Peppermint Brownie Pie

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This pie was for the same party as the cupcakes in my prior post. It was also my very first time making my own pie crust instead of buying a frozen one – surprisingly easy!

Recipe came from Midwest Living (I actually bought one of these at the grocery store last week, putting the final nail in the coffin of my hopes of ever being young or hip again). Link back to original recipe here.

Ingredients (for pie crust)

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 – 5 tablespoons cold water

Directions

  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough.

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Shortening grosses me out. That there, my friends, is a cup o’ lard. Yummy.

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If you’re like me, and reading the above instructions, you get to “flatten with hands” and think you’re done. Color me confused when there’s no way that was thin enough to be big enough to cover the pie dish…lucky me jumped back to the filling recipe (appears before the crust in the original recipe site) and found that it THEN instructed to roll it out and put it in pie dish.

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I did this all at once, then covered and put my pie crust in the fridge overnight. I pressed the edges with a fork to make it pretty.

Ingredients for Filling

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  • 1/2 cup butter or margarine
  • 3 ounces unsweetened chocolate, chopped
  • Pastry for 9-inch single crust pie (see above)
  • 3 eggs, lightly beaten
  • 1 1/2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1 cup mint-flavored semisweet chocolate pieces (couldn’t find them so we just used chocolate chips and mint extract. The recipe for this, not on the main page but on the lead in page, said to use 1/2 tsp mint extract. I couldn’t find that when on my iphone though so ended up finding a similar recipe which called for only 1/8 tsp so my brownie pie wasn’t very minty. Hubby thought it was perfect though as he usually thinks I over-mint things. See e.g. Mint brownies, Peppermint buttercream).
  • Whipped cream (store bought – seriously).

Directions

  1. For filling: In a heavy small saucepan, melt butter and chocolate over low heat, stirring frequently. Cool 20 minutes.

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  1. Meanwhile, prepare and roll out pastry. Line a 9-inch pie plate with pastry; trim and crimp edge.
  2. In a mixing bowl, combine eggs, sugar, flour and vanilla. Stir in the chocolate mixture and chocolate pieces. Pour into pastry-lined pie plate.

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  1. Bake pie in a 350 degree F oven about 55 minutes or until filling is evenly puffed and edges of filling are slightly cracked. Cool on wire rack (center will sink slightly as pie cools). Serve with whipped cream. Makes 10 servings.
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