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1
Heat the oven to 350F.
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2
Grab a sheet pan and put your pie tin of graham crust on it.
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3
Pour the mint cheesecake filling into the shell.
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4
Pour the brownie batter on top of it.
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5
Use the tip of a knife to swirl the batter and mint filling, teasing up streaks of the mint filling so they show through the brownie batter.
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6
Sprinkle the mini chocolate chips into a small ring in the center of the pie, leaving the bulls-eye center empty.
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7
Sprinkle the mini marshmallows into a ring around the ring of chocolate chips.
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8
Bake the pie for 25 minutes.
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9
It should puff slightly on the edges but still be jiggly in the center.
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10
The mini chocolate chips will look as if they are beginning to melt, and the mini marshmallows should be evenly tanned.
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11
Leave the pie in the oven for an additional 3 to 4 minutes if this is not the case.
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12
Cool the pie completely before finishing it.
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13
(You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if youre in a hurry.)
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14
Now the pie needs to be Jackson-Pollocked with mint glaze.
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15
Make sure your glaze is still warm to the touch.
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16
Dunk the tines of a fork into the warm glaze, then dangle the fork about 1 inch above the bulls-eye center of the pie.
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17
Transfer the pie to the fridge so the mint glaze firms up before servingwhich will happen as soon as its cold, about 15 minutes.
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18
Wrapped in plastic, the pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.
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19
Youll need less than a full recipe of brownie pie filling.
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20
Save the excess brownie batter that wont squeeze into the pie and bake it in cupcake molds!
