Brownie Brittle Peppermint Chocolate Pie

• Vegetarian

• Condiments

  • 1 Chocolate sauce

• Baking & Spices

  • 1 cup Chocolate chips
  • 1 Chocolate ganache
  • 2 2/3 tbsp Cornstarch
  • 1 Filling
  • 1/2 tsp Peppermint extract
  • 6 oz Semi-sweet chocolate chips
  • 1 Topping
  • 1 Whipped cream

• Bread & Baked Goods

  • 1 Crust

• Dairy

  • 5 tbsp Butter
  • 1/2 cup Heavy cream
  • 2 cups Milk

• Desserts

  • 2 cups Brownie brittle crumbs
  • 1 Peppermint crunch baking chips

Found on lifeloveandsugar.com

Ingredients

• Crust
• 2 cups Brownie Brittle crumbs (about 8 oz bag)
• 5 tbsp butter, melted
• Filling
• 2 cups milk
• 2 tbsp + 2 tsp cornstarch
• 1 cup chocolate chips
• 1/2 tsp peppermint extract
• Chocolate Ganache
• 6 oz semi sweet chocolate chips
• 1/2 cup heavy cream
• Topping
• Peppermint crunch baking chips
• Whipped cream
• Chocolate sauce, if desired

Directions

• 1. Grease a 9 inch pie pan.
• 2. Add melted butter to brownie brittle crumbs and mix until combined.
• 3. Press brownie brittle mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
• 4. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
• 5. Add chocolate chips and remaining milk to a sauce pan and melt on med-low heat until smooth, whisking to keep from burning.
• 6. Once melted, add cornstarch mixture and peppermint extract and whisk together.
• 7. Bring the mixture to a boil, whisking constantly. It will begin to thicken.
• 8. Once boiling, whisk continuously for about 2 minutes, until fully thickened.
• 9. Pour mixture into crust.
• 10. Refrigerate for about an hour, then make ganache.
• 11. To make the ganache, put chocolate chips into a metal bowl.
• 12. Put heavy cream into a microwave safe bowl, or glass measuring cup. Microwave until it begins to boil, then remove and pour over the chocolate.
• 13. Immediately cover tightly with clear wrap and let sit for about 5 minutes.
• 14. Remove wrap and whisk until smooth.
• 15. Grap pie from refrigerator and pour ganache over top of the pie, spreading into an even layer.
• 16. Refrigerate pie until completely set, another hour or two.
• 17. Once ready to serve, top pie with whipped cream, peppermint crunch baking pieces and chocolate sauce.