Frozen Black Bottom Peppermint Pie

Name: Frozen Black Bottom Peppermint Pie
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 85 grams all purpose flour; 113 grams butter; 3 peppermint candy canes, chopped; 2 eggs; 113 grams granulated sugar; 85 grams heavy cream, chilled; 1 teaspoon kosher salt; 1 Tbsp peppermint extract; 170 grams semi sweet chocolate, chopped into small peices; 1 Tbsp confectioners sugar; 946 milliliters vanilla ice cream

You can never have too many dessert recipes, so give Frozen Black Bottom Peppermint Pie a try. This recipe makes 8 servings with 646 calories, 8g of protein, and 38g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. If you have eggs, vanillan ice cream, confectioner's sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Adjust oven rack to the middle position and preheat oven to 325°F. While the oven is preheating, line the bottom of a springform pan with a round of parchment. Fill one third of a medium saucepan with water and set a large, heatproof bowl over the top.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Sauce Pan

Bowl

Oven

Combine chocolate and butter in the bowl, and set the saucepan with the bowl on top over medium heat. As the water begins to steam, it will melt the chocolate and butter. Stir the mixture until it is smooth and shiny, with no lumps.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Sauce Pan

Bowl

Whisk in the sugar and remove the bowl from the top of the saucepan. Allow it to cool until it is just warm to the touch.

Ingredients you will need

Sugar

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk the eggs, extract, and salt into the cooled mixture. Fold in the flour.

Ingredients you will need

Extract

All Purpose Flour

Egg

Salt

Equipment you will use

Whisk

Pour the batter into the prepared pan and smooth the top with a spatula.

Equipment you will use

Spatula

Frying Pan

Bake for 15 minutes, then turn the pan and bake for an additional 10 -15 minutes, until a tester stuck into the center comes out clean. Allow the brownie to cool for 20 minutes, then run a knife along the edges and gently release the springform sides. Invert the brownie onto a cooling rack and remove the parchment. Allow the brownie to cool completely.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Take the ice cream out of the freezer and allow it to soften for 10 minutes. Wash out the springform pan, dry it completely, and line the bottom and sides with plastic wrap.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Springform Pan

Plastic Wrap

Spread the ice cream evenly in the pan, and place it in the freezer to solidify for at least 30 minutes (if you're making this ahead of time, wrap the cooled brownie in plastic and hold the disk of ice cream in the freezer until you are ready to serve).

Ingredients you will need

Ice Cream

Spread

Wrap

Equipment you will use

Frying Pan

When you are ready to serve: In a large bowl, combine the chilled heavy cream and confectioners sugar, and whisk until the cream holds soft peaks.

Ingredients you will need

Powdered Sugar

Cream

Equipment you will use

Whisk

Bowl

Place the brownie bottom on a serving plate. remove the ice cream top from the freezer, release the springform pan, and pull the plastic wrap around the edges to release from the pan. Invert the ice cream disk on top of the brownie and peel away the plastic wrap. Smooth the top and sides with a spatula. Top with the whipped cream and the crushed candy canes. Slice with a warm knife (hold in a container filled with hot water) to serve.

Ingredients you will need

Whipped Cream