Peppermint Brownie Pie with Baileys Whipped Cream
This fudgy, minty pie is sure to please everyone this holiday season. For a little extra holiday cheer, add a dollop or two of Baileys spiked whipped cream.
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter, cubed
- 4 to 5 tablespoons ice water
- Brownie batter:
- 3/4 cup (1 1/2 sticks) butter
- 6 ounces unsweetened chocolate
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon peppermint (or peppermint schnapps)
- 1 cup flour
- 1 cup chopped mint chocolate candies or mint-flavored chips
- Baileys whipped cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons Baileys Irish cream
Adapted from jsonline.com
Make piecrust: Pulse flour, salt and butter in a food processor until mixture is crumbly and only pea-size chunks of butter remain. With processor running on low, slowly stream in water, 1 tablespoon at a time, until dough just comes together. Turn dough out onto countertop, flatten into a disk, and wrap in plastic wrap. Chill at least 30 minutes.
Roll out chilled pie dough into a 12-inch circle. Transfer to a 9-inch pie plate and press into bottom and up side. Crimp or press edge as desired.
Preheat oven to 350 degrees.
Place piecrust in freezer.
Meanwhile, make brownie filling: Microwave butter and unsweetened chocolate in a large bowl, stirring every 30 seconds, until melted and smooth. Whisk in sugar followed by the eggs, one at a time, until combined. Whisk in peppermint extract or schnapps. For a more prominent peppermint flavor, add 2 to 3 teaspoons. Add flour and fold in with a spatula until just combined. Fold in chopped chocolate.
Remove piecrust from freezer and transfer brownie batter into it. Use a knife or spatula to spread batter in an even layer to the edges.
Bake in preheated oven 45 to 50 minutes, until a tester inserted into center comes out clean. Let cool completely, then sprinkle with powdered sugar, if desired.
Make Baileys cream: In bowl of a stand mixer fitted with the whisk attachment, beat cream and powdered sugar until it forms stiff peaks. Whisk in Baileys, adding more to taste. Top pie slices with Baileys cream and serve.