Peppermint Fudge Pie

If you love peppermint and fudge, you will love this pie. It's peppermint ice cream layered with home made fudge sauce in a chocolate cookie crust, and then frozen.  You can use store bought fudge sauce and cookie crust, if pressed for time, I won't tell. . This pie can be made days ahead and kept in the freezer for drop in company. The fudge sauce is so rich and chocolaty with cool peppermint ice cream and the crunchy cookie crust, Pure Heaven in every bite. With everyone pressed for time during the holidays, This is a show stopper dessert for any gathering.  I made this to take to dinner with friends, and it was a hit.  I have made this pie many times over the years and never been disappointed. Enjoy!

Peppermint Fudge Pie

Adapted from Better Homes and Garden Cookbook, 1981

Ingredients

• 1 cup sugar
• 5 ounce can evaporated milk (2/3 cup)
• 2tablespoons butter or margarine
• 2ounces, squares unsweetened chocolate, cut up
• 1 teaspoon vanilla
• 2 pint (4 cups) peppermint ice cream  I used Edy's Slow Churned
• 1 9 inch chocolate cookie crust
• 6 Tbsp .butter, melted
•  1 1/2 c, chocolate cookie crumbs
• 1/4   cup crushed peppermint-stick candy
• Whipped cream

Directions

1. For fudge sauce, in a small saucepan combine the 1 cup sugar, the evaporated milk, butter or margarine, and chocolate. Cook and stir over medium heat until bubbly. Reduce heat and boil gently for 4 to 5 minutes, stirring occasionally, until mixture is thickened and reduced to 1-1/2 cups. Remove from heat; stir in vanilla. If necessary, beat until smooth with wire whisk or rotary beater. Set aside to cool completely.

2. In a chilled bowl, stir ice cream until softened. Spread into cooled cookie crust. Cover with cooled fudge sauce. Freeze until firm.

3. Garnish with whipped cream and crushed peppermint candies, before serving.

Chocolate Cookie Crust

1 ½ c. crushed chocolate crumbs You can use Nabisco chocolate wafers, about 24 cookies, or about 18 chocolate sandwich cookies. Process in food processor, or use rolling pin with cookies placed between 2 sheets of waxed paper.

Combine chocolate cookie crumbs and butter in large bowl.  Stir until combined.  Press in the bottom of a 9 inch pie plate to form a firm crust..  Bake at 375 degree oven for 7-8 min. Cool on rack before filling.

I am linking my recipe up to Brandie@The Country Cook's Foodie Friday#7.  Come join the fun.