Peppermint Bark Cheesecake Brownie Pie

By srumbel

A brownie pie topped with peppermint bark cheesecake is a delicious way to end any holiday meal.
from insidebrucrewlife.com

Ingredients

• For the Peppermint Bark
• 1 cup dark chocolate chips
• 1 cup white chocolate chips
• 1 teaspoon shortening, divided
• 1/4 cup candy cane pieces
• For the Pie
• 1 refrigerated pie crust (Pillsbury)
• 1 box brownie mix (for 9x13 pan)
• 1 egg
• 1/4 cup water
• 1/4 cup oil
• 1 package cream cheese (8 oz.)
• 1 egg
• 1/4 cup sugar
• 1/4 cup white chocolate chips
• 1/2 teaspoon shortening
• 1 Cool Whip (8 oz.)

Preparation

Step 1

Place the dark chocolate chips and 1/2 teaspoon shortening in a glass bowl. Heat for 30 seconds in the microwave. Stir and repeat. Stir until creamy. Place a piece of parchment on a tray. Spread the melted chocolate evenly into a 11x7 rectangle. Let set. Repeat with the white chocolate chips and spread over the set chocolate. Sprinkle with the candy canes. Let set. Break into bite sized pieces and set aside.
Press the pie crust into a 10 inch pie plate according to the package directions. Set aside.
Mix the brownie mix, water, oil, and egg together. Spread in the bottom of the pie crust. Bake at 350 degrees for 30 minutes.
While the brownie is baking, beat the cream cheese, egg, and sugar until creamy. Melt the white chocolate chips and shortening in the microwave for 30 seconds. Stir until creamy. Beat into the cream cheese mixture. Stir in 1 cup peppermint bark pieces. When the brownie is done baking, spread the cheesecake mixture on top gently. Cover the edges of the pie with foil. Bake again for 25-30 minutes. Let cool on a wire rack.
When the pie is completely cool, spread the Cool Whip on top. Decorate the edges of the pie with more peppermint bark. Keep refrigerated until serving. Cut into 12 pieces.