Starlight Brownie Pie with Peppermint Cream

By beaumontgirls

A rich brownie pie layered with a cream cheese filling and a peppermint twist. Perfect for the wintry holidays!

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Rate this recipe 4.6/5 (29 Votes)

Starlight Brownie Pie with Peppermint Cream

5 Pictures

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Ingredients

34 Starlight mints,
unwrapped
1 package (8 oz.) neufchatel (reduced fat cream cheese), softened
3 eggs, divided
2/3 cup +3 tablespoons sugar
1 1/2 teaspoons peppermint extract, divided
6 ounces BAKER'S Semi-Sweet Chocolate
1/2 cup butter
1 cup flour
1 teaspoon vanilla extract
1 refrigerated pie crust, softened as directed on box
1 (8 oz.) container Whipped topping

Details

Servings 10
Level of difficulty Average
Preparation time 25mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Heat oven to 350 degrees. Place unwrapped mints in a plastic sandwich bag and crush with a hammer or rolling pin. Set aside

Step 2

In medium bowl, beat cream cheese, 1 egg, 3 tablespoons of the sugar and 1/2 teaspoon of the peppermint extract with electric mixer on medium speed until smooth. Set aside.

Step 3

In large microwavable bowl, melt butter and chocolate squares in the microwave on high until butter is melted, about 2 minutes; stir until chocolate is completely melted. Add remaining 2/3 cup sugar; mix well. Blend in remaining eggs and vanilla. Stir in flour until well blended. Fold in 2/3 cup crushed mint pieces.

Step 4

Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Spread half of the brownie mixture evenly over crust. Carefully spread cream cheese mixture over brownie layer. Top with dollops of remaining brownie mixture and gently pull a butter knife through top layer to swirl. Sprinkle 2 tablespoons of crushed mints over top and bake 45-50 minutes, or until center is set and a toothpick inserted comes out dry or with crumbs. (If necessary, cover crust edges with strips of foil to prevent excessive browning)

Step 5

Cool completely before cutting, about 3 hours. Meanwhile, add 1 teaspoon peppermint extract into whipped topping and stir thoroughly. Refrigerate until ready to serve. Serve pie with a dollop of whipped cream and a sprinkle of remaining crushed mint.

Baked pie can be placed in the refrigerator to speed up cooling time.