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Fudgy Chocolate Malt-Peppermint Pie

Southern Living DECEMBER 2000

  • Yield: Makes 1 (9-inch) 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 pieplate.

Bake at 325° for 40 minutes. Remove from oven; cool completely on wire rack.

Press down center of crust gently. Spread ice cream over crust. Cover and freeze 8 hours.

Beat whipping cream and powdered sugar at medium speed with electric mixer until soft peaks form. Spread over ice cream. Sprinkle with crushed candy.

NOTE: For testing purposes only, we used Ovaltine Chocolate Malt Mix.