Good For the Holidays: Peppermint Pie

Saturday, December 24, 2011

Here's a last Good For the Holidays recipe. This dessert is perfect to make if you are looking for an easy, last minute idea. Other than making a really simple fudge sauce, there is no cooking, just assembling here. Basically this is mud pie but with peppermint ice cream instead of coffee. It's refreshing, sweet and tastes like the holidays. If you like peppermint ice cream you will love this dessert.

Side note: I used peppermint Jo Jo's (from Trader Joe's) instead of chocolate cream-filled sandwich cookies for an extra peppermint kick.



Peppermint Pie

Serves 8

This ice cream pie is a spinoff from Mud Pie and is the perfect dessert to serve around the holidays.


14 chocolate cream-filled sandwich cookies
2 tablespoons butter, melted
3/4 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/4 cup half and half
1 quart plus 1 pint peppermint ice cream, soft

Whipped Cream
1/2 teaspoon vanilla extract
1 pint heavy whipping cream
1/4 – 1/3 cup powdered sugar
1 teaspoon vanilla extract


To make the crust, crush the sandwich cookies into crumbs in a food processor or zip-lock bag. Combine the crumbs with the melted butter and press into the bottom of a standard pie dish. Set aside.

To make the fudge sauce, combine the chocolate and the half and half in a small saucepan over low heat. Stir constantly while the chocolate melts into the cream. Add the 1/2 teaspoon of vanilla extract. If the fudge is too thick add more half and half, 1 teaspoon at a time, and if the fudge is too runny add a few more chocolate chips.

To assemble the pie, drizzle a few tablespoons of the warm fudge sauce over the cookie crust. Use a large spoon to scoop out the soft ice cream and place gently on top of crust, trying not to move the cookie crumbs around. Drizzle more hot fudge over the ice cream and continue to layer with the fudge, pressing down and condensing the ice cream and fudge as it starts to melt. Layer the fudge and ice cream until all is used, trying to end with a drizzle of fudge on the top layer. Immediately place the pie in the freezer and let set up 4-6 hours or overnight.

To make the whipped cream, place the cream, powdered sugar and vanilla in a mixing bowl and whisk with electric beaters or by hand until soft peaks form. Refrigerate until ready to serve.

Use a sharp knife to slice the pie and use a pie spatula to get the slice out of the dish. Top each slice with a generous dollop of whip cream. Serve immediately.

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