Peppermint brownies in pie form! This fudgy pie is even better after being chilled for a day. It features a strong, clean mint flavor. Perfect for the holidays... or all year long!
Course: Breakfast, Dessert, Snack
Keyword: chocolate, coffee, mint, pie
Author: Beth Cato
14ozsweetened condensed milk
1/4cupunsalted butterhalf stick, cut into pieces for quicker melting
1/2cupunsweetened baking cocoasifted
2tspespresso powderoptional but awesome
1cupmilk chocolate chips
1cupYork Peppermint Pattieschopped
1pie shellmake your own or use a store bought crust
Set out the pie crust atop a cookie sheet. Chop up the York patties and place half of them in the crust.
In a medium sauce pan, place the milk, butter, and cocoa powder. Warm on low heat. Stir occasionally so the mixture doesn't stick and scorch. Remove from heat when all ingredients are melted and mixed together fully. Set aside to cool for 15 minutes.
Preheat the oven at 350-degrees.
In a large bowl, lightly beat the three eggs. Temper them by adding a couple spoonfuls of the chocolate mixture and mixing. Do this three times. Finally, stir the remaining chocolate into eggs.
Add the flour, espresso powder, vanilla extract, and peppermint extract. Fold in chocolate chips.
Pour brownie batter into the pie shell and then top with remaining chopped York Patties.
Bake for 30-40 minutes on the cookie sheet, until a knife in the center comes out clean. Let set to cool for several hours. Store covered with foil in the fridge.