Soften frozen yogurt by letting it sit out for 15 minutes, then stir in peppermint extract and crushed candy canes. Freeze until firm, about 1 hour.

Preheat oven to 350[degrees] F. Lightly coat a 10-inch pie pan with nonstick cooking spray.
Whisk together flour, sugar, 2 tablespoons of cocoa powder, baking powder and salt in a large bowl. Set aside.

Combine milk, chocolate squares and butter in a small saucepan. Place over medium-low heat until chocolate and butter are melted.

Blend well into flour mixture. Transfer batter into prepared pie pan, spreading evenly across bottom.

In a small bowl, whisk together brown sugar and 4 tablespoons of cocoa powder. Sprinkle evenly over batter. Place pie in oven and gently pour hot water over everything (this will create a brownie like top and a gooey bottom).

Bake for 40 minutes; center will be pudding like.

Remove pudding pie from oven and let cool slightly. Spoon each serving onto a dessert plate, and top with a scoop of peppermint frozen yogurt.

Nutrition Score per serving (1 wedge of pudding pie and 1/4 cup peppermint frozen yogurt): 387 calories, 16% fat (7 g; 4 g saturated), 79% carbs (76 g), 5% protein (5 g), 2 g fiber, 148 mg calcium, 2 mg iron, 340 mg sodium.