Candy Cane Brownie Pie
Chocolatey and rich this Candy Cane Brownie Pie is a simple yet show stopping addition to your holiday dessert table. Covered in a velvety layer of whipped cream cheese frosting and dusted with bits of iconic candy cane this crowd pleasing sweet will disappear before your eyes.
Ingredients
- 18 â…“ ounces Brownie Mix
- 2 individual Egg
- ¼ cups Water
- ½ cups Vegetable Oil
- 16 ounces Cream Cheese
- 1 cup Sugar
- 1 teaspoon Peppermint Extract
- â…” cups crush Candy Cane
- 8 ounces Whipped Topping
- 12 individual Candy Cane, Mini
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Prepare brownies with brownie mix, eggs, water and vegetable oil according to package directions.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Prepare brownies with brownie mix, eggs, water and vegetable oil according to package directions.
- Pour into a pie plate prepared with non stick cooking spray.
- Bake according to package directions, until a toothpick comes out clean.
- Cool completely.
- Beat cream cheese, sugar and peppermint extract with an electric mixer until smooth and well combined.
- Stir in crushed candy canes, reserving 1 TBLS for topping.
- Gently fold in whipped topping until completely combined.
- Smooth mixture on top of cooled brownies.
- Sprinkle remaining crushed candy canes in the middle of the pie.
- Evenly space the mini candy canes around the outside of the crust.
- Chill for one hour before serving.