Martha White

Triple Chocolate Peppermint Pie

Prep 15 min.
Cook 15 min.
Yield 10


  • No-Stick Cooking Spray


  • 1 (7.4 oz.) package Martha White® Chocolate Chocolate Chip Flavored Muffin Mix
  • 1/4 cup butter, softened
  • 1/3 cup roasted salted almonds, chopped


  • 3 cups peppermint ice cream, slightly softened
  • 1 cup Special Recipe® Hot Fudge Topping
  • 1 cup heavy cream
  • 3 tablespoons crushed red striped peppermint hard candies
  • Crushed red striped peppermint hard candies for garnish

Preparation Directions

  1. HEAT oven to 350°F. Spray 9-inch pie plate with no-stick cooking spray. Blend muffin mix, butter and almonds in medium bowl with fork just until crumbly. Press evenly onto bottom and up sides of prepared pie plate.
  2. BAKE 12 to 15 minutes or until beginning to look dry. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool completely.
  3. SPOON ice cream into pie crust and spread evenly. Place pie in freezer for 1 hour or until firmly frozen.
  4. SPREAD fudge topping evenly over pie. Freeze until set, about 30 minutes. Whip cream in medium bowl with electric mixer at medium-high speed until stiff. Fold in 3 tablespoons peppermint candies. Spread whipped cream over pie. Freeze at least 4 hours or until firm. Garnish with additional crushed peppermint candies just before serving.
  5. Mint chocolate chip ice cream may be substituted for peppermint.