Frozen Black Bottom Peppermint Pie Recipe

With a chewy mint-chocolate brownie on the bottom and a disk of vanilla ice cream on top, if you like brownie sundaes, you're bound to love this pie.

By
Lauren Weisenthal
Lauren Weisenthal is a contributing writer at Serious Eats.
Lauren Weisenthal
Lauren Weisenthal was the author of the Pie of the Week and Sweet Technique columns for Serious Eats. From 2017–2021, she ran a restaurant called The Nightingale in Vinalhaven, Maine.
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Updated April 07, 2025
A frozen black bottom peppermint pie, served on a cake stand. Several slices have been consumed.

Serious Eats / Lauren Weisenthal

For dinner parties, folks often deem it necessary to fancy up the food, thus dismissing luscious, homey options in favor of something prettier for the table. In restaurants, this is an issue that pastry chefs constantly face—the pressure to present something artful, when all we really feel like having is a big fat cookie. We are constantly dreaming up ways to sell nostalgic, somewhat less-refined treats in an artful package. Here is one such treat: a pie that lovers of brownie sundaes will adore, dressed up for a more formal holiday table.

This recipe is designed to be versatile and easy to make, and the flavors and toppings can be changed to suit your needs. You start by making the foundation: a round base of rich, homemade chocolate brownie, and a disk of ice cream. For the holidays, I've added peppermint extract to the brownie batter, but you'd do equally well using vanilla extract if mint is not your thing. For my version, I topped the pie with crushed candy canes for a festive look, but any other kind of candy will do. And of course, no brownie sundae is ever complete without hot fudge (or for non-mint fans, hot caramel sauce), served artfully on the side.

This is the perfect make-ahead dessert for the holidays; with the brownie and ice cream disks made in advance, all you'll need to do is combine them, top with whipped cream, crushed candy canes, and serve.

December 2012

Recipe Details

Frozen Black Bottom Peppermint Pie Recipe

Prep 15 mins
Cook 40 mins
Active 45 mins
Resting/Freezing Time 60 mins
Total 115 mins
Serves 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 6 ounces semi-sweet chocolate, chopped into small peices

  • 4 ounces butter

  • 4 ounces granulated sugar

  • 2 large eggs

  • 1 teaspoon kosher salt

  • 1 tablespoon peppermint extract

  • 3 ounces all-purpose flour

  • 1 quart vanilla ice cream

  • 3 ounces heavy cream, chilled

  • 1 tablespoon confectioners sugar

  • 3 peppermint candy canes, chopped

Directions

  1. Adjust oven rack to the middle position and preheat oven to 325°F (165°C). 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. 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. 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.

  2. Whisk the eggs, extract, and salt into the cooled mixture. Fold in the flour. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 15 minutes, then turn the pan and bake for an additional 10 to 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.

  3. 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. 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).

  4. 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. 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.

Special Equipment

9-inch springform pan

Nutrition Facts (per serving)
526Calories
30gFat
60gCarbs
6gProtein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories526
% Daily Value*
Total Fat 30g39%
Saturated Fat 19g93%
Cholesterol 119mg40%
Sodium 328mg14%
Total Carbohydrate 60g22%
Dietary Fiber 2g7%
Total Sugars 46g
Protein 6g
Vitamin C 0mg2%
Calcium 111mg9%
Iron 1mg8%
Potassium 255mg5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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