PEPPERMINT ICE CREAM PIE: Perfect for the Holidays!

When I was little, we went on long turnpike rides to visit family during the holidays. On the way, we always stopped at Howard Johnson's, the roadside retreat, and my treat was Peppermint Stick Ice Cream. It didn't matter what the weather was like outside, that Peppermint Ice Cream was delicious -- rich and creamy, filled with lots of crunchy peppermint pieces. It was served in simple cones then, but this recipe for Peppermint Ice Cream Pie takes it one step further. This is a great last minute dessert when you have unexpected company during the holidays--or plan on it!

Even though it's freezing outside, this shouldn't keep you from making this simple delicious Peppermint Ice Cream Pie. As a matter of fact, now's the time to make this when the Limited Edition flavors hit the frozen dairy case. Dreyer's Ice Cream (Edy's in the Midwest and on the East Coast) has a very good Peppermint Ice Cream. Fenton's, a local favorite, has terrific Peppermint Ice Cream, too. Of course, you can use any Peppermint Ice Cream you like! You can even make your own! Scroll down for an easy no-churn recipe for Peppermint Stick Ice Cream. 

Tip: Be sure and put the pie crust in the freezer rather than refrigerator for an hour before filling, so it doesn't get soggy.

Peppermint Ice Cream Pie

Peppermint Oreo Pie Crust

Ingredients

2 1/4 cups of crushed Trader Joe's Candy Cane Joe Joes (oreo-like with peppermint filling), finely crushed (whirl in a blender or put in plastic bag and use rolling pin)
2 1/2 ounces of melted unsalted butter

Directions

Combine cookie crumbs with melted butter in a bowl.
Pour mixture into 9 inch pie pan and press into the bottom and up the sides evenly.
Smooth surface with the back of a spoon.
Freeze pie crust for at least an hour.

Filling:
1 carton (1.5 quarts) Peppermint Ice Cream  (leave out for 10-15 minutes to soften) 

(or make your own: See below.)
2 candy canes, crushed

Directions:
Spread softened ice cream evenly on frozen crust.
Sprinkle with crushed candy canes.
Freeze for several hours until firm.
Cut into wedges to serve.

NO CHURN PEPPERMINT STICK ICE CREAM

Ingredients

2 cups heavy cream 

1/2 tsp peppermint extract 

Crushed candy canes

1/2 cup sugar 

Directions

Put cream, extract, and sugar in blender.  

Blend on high until smooth and creamy.

Fold in crushed candy canes.

Pour in freezer safe container. Freeze for 4-6 hours.