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Peppermint + Brownie = Pie Five Holiday Deliciousness

DALLAS, Dec. 2, 2013 (GLOBE NEWSWIRE) -- Chef Andy Wittman, Pie Five Pizza's culinary guru, will travel to the ends of the Earth if that's what it takes to discover his next great menu inspiration.

He really hit the jackpot this year, courtesy of a well-placed elf, a supersonic sleigh and a red-nosed chauffeur.

Behold, Pie Five's latest limited-time dessert sensation: the Peppermint Brownie.

This holiday delight features a rich chocolate brownie packed with chocolate chips and a hint of peppermint, and topped off with a sweet peppermint drizzle. The Peppermint Brownie arrives at your nearest Pie Five Pizza restaurant on Monday, December 2 nd, but will only be available through January 5 th. So you better watch out; it'll be gone before Santa gives up on his latest diet.

"I can't disclose the exact location where the Peppermint Brownie was first created, but let's just say it was very cold. And the trees are made of peppermint," said Wittman. "But I'm really excited about this delicious dessert, which I believe our guests will agree is absolutely perfect for the holiday season."

At Pie Five, guests can choose from more than a million combinations of handcrafted pizzas and a variety of specialty pie choices prepared in less than five minutes on one of four crusts.  The rapidly growing chain is capitalizing on growing consumer demand for fresh dining options and artisan pizzas in stylish environments without the wait.

A subsidiary of Pizza Inn Holdings, Inc. (Nasdaq:PZZI), Pie Five has been named a 2013 Top 50 Restaurant Brand of the Year, a 2012 Hot Concepts winner by Nation's Restaurant News, and one of "10 Hot New Restaurant Chains from Established Brands" by Forbes.com.

Pie Five now has 12 locations in Texas, two each in Kansas and Utah, and one in North Carolina. More than 110 announced franchise units are currently under contract in Florida, Kansas, Kentucky, Maryland, Missouri, Nebraska, North Carolina, Oklahoma, Tennessee, Texas, Utah and Virginia.

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