2 cups Mint Chocolate Brownie Brittle crush (approximately 13 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons flour
1 tablespoons sugar
For the crust:
For the filling:
1½ cups heavy whipping cream
6 tablespoons powdered sugar
1 package (8 ounces) cream cheese
1 jar (7 ounces) marshmallow cream
¼ teaspoon mint extract
1 cup mini chocolate chips
½ cup mint Chocolate Brownie Brittle crush
For the glaze:
⅔ cup dark chocolate chips
2 tablespoons unsalted butter
2 teaspoons water
3 teaspoons corn syrup
Using a food processor, pulse Brownie Brittle into a fine crush. You will need 2 cups of crush for the crust and an additional 1/2 cup for the filling.
Melt butter in a microwave-safe bowl.
Combine Brownie Brittle crush, melted butter, flour and sugar, and stir until butter is evenly distributed and no dry crush remains. Press mixture into a 9-inch spring form pan.
Prepare the whipped cream by combining heavy whipping cream and powdered sugar. Beat on medium-high speed until stiff peaks form. Reserve about ½ cup of the whipped cream to top the pie; the rest will be combined for the filling. Refrigerate until ready to use.
Whip cream cheese on medium-high speed until light and fluffy. Add marshmallow cream and beat until well combined. Add mint extract and mix into filling.
Add mini chocolate chips and remaining brownie brittle crush. Beat into filling.
Add whipped cream (except the reserved ½ cup), and gently fold into filling with a spatula, turning it over and over until combined. Do not overwork the mixture or the whipped cream will deflate.
Pour filling into prepared piecrust.
Refrigerate for at least one hour before adding the glaze.
To prepare the glaze, combine dark chocolate chips, unsalted butter, water and corn syrup in a microwave safe bowl. Microwave for 30 seconds, remove and stir. If chocolate is not melted, microwave for another 30 seconds. Pour melted chocolate over top of pie and spread evenly. Return pie to the refrigerator for another 2-4 hours. Pie may also be frozen.
Top with reserved whipped cream when ready to serve.
Makes 8 servings.
This recipe was created by Food Blogger Julianne of BeyondFrosting.com