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White Chocolate Berry Pie

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Course Dessert
Cuisine American

Ingredients
  

  • 1 Wholly Wholesome Organic Pie and Pastry Dough Ball
  • 3/4 Cup All-Purpose Flour
  • 1/2 Cup Cocoa powder
  • 3/4 Cup Granulated sugar
  • 1/2 Cup Light brown sugar Dark brown sugar can also be used
  • 3/4 Cups Unsalted butter (melted) If using salted butter, reduce salt by ¼ teaspoon
  • 2 Eggs
  • 1 tsp Pure Vanilla extract
  • 1 tsp Salt Reduce by ¼ teaspoon if using salted butter
  • 1 Cup Chocolate Peppermint Baking Chips Andes Peppermint Baking Chips: chopped Andes mints (or another type of mint chocolate) works too.

Instructions
 

To roll out the pie dough

  • Place the pie dough on to a well floured surface and press it down into a flat circle.
  • Add flour to the top of the dough and your rolling pin, then roll the pie dough out, flipping it a few times throughout the process and re-flouring.
  • Roll the dough into a round circle that will cover your 9-inch pie pan.
  • Gently lift the pie dough on to the pie pan and press it down lightly, trimming and crimping the edges as desired.
  • Place the pie pan in the freezer while you make your brownie filling.

To make the peppermint brownie filling

  • Preheat your oven to 350 degrees.
  • In a medium-large mixing bowl, add melted butter, granulated sugar and brown sugar. Whisk together (or using a hand mixer) until combined.
  • Add the eggs, vanilla extract and salt. Mix until combined.
  • Add the cocoa powder and mix (carefully) until well combined. This part can be messy!
  • Add the flour and mix until fully combined.
  • Fold in ¾ cup of the peppermint baking chips. Reserve the rest for topping.

To assemble the peppermint brownie pie

  • Remove the pie crust from the freezer and pour the brownie batter into the pie pan. Gently smooth it out until it is evenly covering the pan.
  • Sprinkle the reserved peppermint chips over the top of the brownie, then place it in the oven.
  • After 15-20 minutes of baking, I highly recommend covering your pie crust with aluminum foil or a pie crust cover to protect it from burning. The crust will bake before the brownie is done.
  • Bake for a total of 45-50 minutes, or until a toothpick pricked in the center of the brownie comes out clean.
  • Remove it from the oven and allow it to cool, then store it covered at room temperature.

Notes

Image courtesy of sweetgirltreatsmn.com