Edy's peppermint pie recipe brings a slice of holiday fun for everyone. Scoop up the wintertime goodness and fill your plate with merry with this recipe.
Ingredients
- 20 Oreos (regular or mint) or other chocolate sandwich creme-filled cookies
- 2 tablespoons unsalted butter , melted
- 1 quart Edy's Slow-Churned Peppermint Ice Cream
- 1 container frozen whipped topping , 8 ounce
- small candy canes , as needed
- chocolate syrup or hot fudge sauce , Optional
Instructions
-
1
Place cookies in the bowl of a food processor; pulse until reaches consistency of fine crumbs. Transfer crumbs to a bowl; stir in butter. Press evenly into bottom and up sides of a 9-inch pie plate using your fingers. Freeze until firm, about 15 minutes.
-
2
Meanwhile, place ice cream in the refrigerator to soften, about 15 minutes, then scoop ice into crust, spreading evenly with a spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Freeze until ice cream is firm, about 3 hours.
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3
Drizzle servings with chocolate syrup or hot fudge sauce.
Nutrition Facts
Per serving
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