Recipe by Sarah Grueneberg, Monteverde Restaurant & Pastificio
Serves 4-8

INGREDIENTS

• 1 EDWARDS® Chocolate Crème Pie
• 1 cup whipped cream
• 1 Tbsp cocoa powder
• 1 pack graham crackers
• 1 batch double chocolate brownies, recipe below
• 1 tsp peppermint extract
• 1 jar marshmallow fluff, placed in a pastry bag
• 2 bananas, cut into ½ rounds 
• 1 pint dark chocolate ice cream
• 5 peppermint candies, crushed

INSTRUCTIONS

1. Unwrap and thaw the pie for 1 hour in the refrigerator.
2. Meanwhile, place the piecrust and graham crackers in a food processor, pulse until combined.
3. Using a large spoon, scoop the pie filling into a medium sized bowl; fold in sweetened whipped cream, cocoa powder and peppermint extract.
4. In a large trifle mold, start with a layer of bananas, followed by the chocolate cream filling, then the pie crust crumble. Repeat the layers, leaving 2 inches at the top.
5. When ready to serve, top the top of the trifle with a layer of few scoops of chocolate ice cream.
6. Then pipe marshmallow fluff all over the top and brulee with a blowtorch.
7. Sprinkle with peppermint candies.
8. Serve immediately.

DOUBLE CHOCOLATE BROWNIES INGREDIENTS

• 6 oz. butter
• 8.5 oz. dark chocolate
• 4 eggs
• 11.5 oz. sugar
• 1 tsp kosher salt
• 5 oz. AP flour
• 7 oz. milk chocolate chips
• 1 Tbsp vanilla extract

DOUBLE CHOCOLATE BROWNIES INSTRUCTIONS

1. Preheat oven to 350°F.
2. Prepare a double boiler, in the bowl melt chocolate and butter together.
3. In another bowl, whisk together eggs and sugar.
4. Once chocolate is melted, whisk chocolate mixture into egg mixture.
5. Fold in flour and chocolate chips. Fold in vanilla extract.
6. Prepare a greased parchment paper lined tray, pour the batter onto the tray.
7. Bake at 350°F for 30 minutes.