Peppermint Crisp Ice Cream Pie
A chocolate crumb crust holds peppermint and chocolate ice cream that is layered
with crisp peppermint candy and a chocolate sauce. Pass additional chocolate
sauce to pour over slices of ice cream pie. At holiday time, garnish each slice
of pie with a festive candy cane.
Chocolate Crumb Crust
2 cups (9 ounce package) chocolate wafer cookies, crushed
6 tablespoons (3/4 stick) unsalted butter, melted
Chocolate Sauce - makes about 1/2 cup
7 ounces semisweet chocolate chips or semisweet chocolate chopped
2 tablespoons vegetable oil
1 quart each chocolate and peppermint ice cream, refrigerator softened 30
minutes 1 cup peppermint candy, about 5 1/2 ounces, coarsely chopped
Preheat oven to 325 F. Butter 9" springform pan.
In large bowl, mix chocolate cookie crumbs and melted butter, stirring mixture
until crumbs are moistened evenly. Transfer crumbs to prepared pan. Use fingers
to press crumbs evenly over the bottom and 1 inch up the sides of the pan. Bake
crust for 6 minutes. Cool crust completely.
In top of double boiler over barely simmering water, or in a microwave following
manufacturer's directions for melting chocolate, stir chocolate and vegetable
oil until chocolate is melted and mixture is smooth.
Using a metal spatula, spread softened chocolate ice cream over crumb crust.
Sprinkle half of the peppermint candy evenly over ice cream. Using a teaspoon,
drizzle 3 tablespoons of chocolate sauce evenly over chocolate coating. Sprinkle
remaining peppermint candy evenly over peppermint ice cream. Drizzle 2
tablespoons of chocolate coating in thin, crisscrossing lines over the
Place remaining chocolate sauce in heatproof container. Cover and refrigerate to
serve with pie. (The chocolate sauce can be refrigerated up to 3 weeks.)
Cover pie tightly with plastic wrap, then aluminum foil. Freeze at least 6
hours, or up to 2 weeks.
To serve, remove chocolate sauce from refrigerator and warm in microwave or in
top of double boiler over barely simmering water. Stir until mixture is melted
Remove ice cream pie from freezer 10 to 15 minutes before serving. Dip a dish
towel in hot water and wring it dry. Hold hot towel around sides of springform
pan for 15 seconds. Release sides of pan. Using a sharp knife, cut ice cream pie
Pass around the pitcher of warm chocolate sauce.