Brownie Peppermint Ice Cream Pie Recipes

EASY PEPPERMINT ICE CREAM PIE

Steps:

• 1. Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
• 2. Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
• 3. Scoop half of mixture into each of 2 pie crusts.
• 4. Smooth evenly in crust.
• 5. Cover with lid, if available, or wrap.
• 6. Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
• 7. Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
• 8. Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark, chocolate sauce, or crushed Candy Cane Roca - my favorite.
• 9. Enjoy! :)

PEPPERMINT CREAM BROWNIE TORTE

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over ends of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
• Meanwhile, in 1-quart saucepan, heat 1/4 cup whipping cream over low heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand at room temperature about 1 hour or until slightly thickened.
• In medium bowl, beat 2/3 cup whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat remaining Peppermint Cream ingredients on low speed until blended; beat on medium speed until smooth. Gently stir whipped cream into cream cheese mixture; refrigerate until ready to use.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.
• To assemble torte, place 1 brownie rectangle on serving platter; spread with 3/4 cup of the Peppermint Cream. Top with second brownie rectangle; spread with Chocolate Ganache. Top with third brownie rectangle; spread with remaining Peppermint Cream. Refrigerate uncovered until serving.
• Meanwhile, place a piece of cooking parchment or waxed paper on cookie sheet. Draw 1 1/2- to 2-inch tree outlines or trace around 2-inch tree-shaped cookie cutter, leaving 1/2 inch space between each tree. Center toothpick at bottom of and 1/2 inch into each tree outline. In 1-quart saucepan, heat 1 cup chocolate chips and the shortening over low heat, stirring constantly, until chips are melted. Pour chocolate into decorating bag fitted with plain tip or resealable plastic bag; snip one corner. Starting at top of each tree outline, pipe chocolate over tree and end of toothpick within tree; fill center with random, squiggly lines. Refrigerate until chocolate hardens. Gently remove trees from paper; refrigerate until serving.
• Just before serving, sprinkle torte with candies and arrange Chocolate Trees on top. Store covered in refrigerator.

EASY PEPPERMINT ICE CREAM PIE

Steps:

• Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
• Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
• Scoop half of mixture into each of 2 pie crusts.
• Smooth evenly in crust.
• Cover with lid, if available, or wrap.
• Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
• Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
• Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
• Enjoy! ;).

PEPPERMINT BROWNIE PIE

Steps:

• For filling: In a heavy small saucepan, melt butter and chocolate over low heat, stirring frequently. Cool 20 minutes.
• Meanwhile, prepare and roll out pastry. Line a 9-inch pie plate with pastry; trim and crimp edge.
• In a mixing bowl, combine eggs, sugar, flour and vanilla. Stir in the chocolate mixture and chocolate pieces. Pour into pastry lined pie plate.
• Bake pie in a 350 degree 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.