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.
Prep
14 min
Cook
36 min
Servings
Difficulty
Medium
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
, 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.
3
Drizzle servings with chocolate syrup or hot fudge sauce.
Nutrition per serving
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