Edy's peppermint pie recipe features an Oreo cookie crust and combines slow-churned peppermint ice cream and frozen whipped topping for a winter treat.
Preparation Time
15 mins
Total Time
15 mins
Recipe Instructions
Step 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.
Step 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.
Step 3
Drizzle servings with chocolate syrup or hot fudge sauce.
Ingredients
2 tablespoons butter, melted
1 (8 ounce) container whipped topping
20 OREO® (regular or mint) or other creme-filled cookies
