Fudge Chocolate Peppermint Pie
1/2 cup butter or margarine
2 (1-ounce) unsweetened chocolate squares
1 (1-ounce) semisweet chocolate square
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup chocolate malt mix
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup coarsely chopped pecans
1 pint peppermint ice cream, softened
1 cup whipping cream
1/4 cup powdered sugar
1/4 cup crushed peppermint candy
Melt first 3 ingredients in a heavy saucepan over low heat, stirring
occasionally until smooth. Remove from heat; cool.
Beat chocolate mixture and sugar at medium speed with an electric mixer until
blended. Add eggs and vanilla, beating until smooth. Add flour and next 3
ingredients, beating until blended. Stir in pecans. Pour into a lightly greased
9-inch pie plate.
Bake at 325*F (160*C) for 40 minutes. Remove from oven; cool completely on wire
Press down center of crust gently. Spread ice cream over crust. Cover and freeze
Beat whipping cream and powdered sugar at medium speed with electric mixer until
soft peaks form. Spread over ice cream. Sprinkle with crushed candy.
Makes 1 (9-inch) pie.