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    You are in: Home / Recipes / Candy Cane Ice Cream Pie With Oreo Cookie Crust Recipe
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    Candy Cane Ice Cream Pie With Oreo Cookie Crust

    Candy Cane Ice Cream Pie With Oreo Cookie Crust. Photo by KateL

    1/2 Photos of Candy Cane Ice Cream Pie With Oreo Cookie Crust

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 8 mins

    5 hrs

    8 mins

    KateL's Note:

    Basic recipe from Woman's World 12/18/08, but I have added instructions for an Oreo pie crust. Preparation time includes chilling time. To allow advance preparation of the whipped cream topping, I use Kate's Chantilly Cream - Stabilized Whipped Cream With Vanilla #485591. Made 12/18/13: whipped cream was unnecessary; vanilla layer did not impress, why not use chocolate mint as a contrast? Used 12 Star Light peppermint candies in clock face layout and crushed 6 candies to sprinkle over top. I recommend using a rich ice cream so that it will soften easily. Edy's Grand Peppermint was super in this.

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    Ingredients:

    Serves: 12

    Yield:

    pie

    Units: US | Metric

    OREO PIE CRUST

    • 20 Oreo cookies, crumbled (2 cups)
    • 59.14 ml butter, melted

    ICE CREAM FILLING

    WHIPPED CREAM TOPPING

    • 354.88 ml heavy cream
    • 44.37 ml sugar
    • wilton red-red concentrated food coloring (optional)
    • 12-18 starlight peppermint candies, for garnish (optional)

    Directions:

    1. 1
      MAKE OREO PIE CRUST:.
    2. 2
      Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
    3. 3
      Mix Oreo crumbs and melted butter together.
    4. 4
      Press into 9" deep-dish pie pan bottom and sides.
    5. 5
      Bake for 8 minutes. Cool completely.
    6. 6
      PREPARE ICE CREAM FILLING:.
    7. 7
      Spread softened vanilla ice cream over bottom of pie crust.
    8. 8
      Sprinkle with crushed cookies.
    9. 9
      Freeze until set, about 1 hour.
    10. 10
      Spread softened peppermint ice cream over cookie layer, mounding slightly in center.
    11. 11
      Freeze at least 4 hours or overnight.
    12. 12
      PREPARE WHIPPED CREAM TOPPING JUST BEFORE SERVING:.
    13. 13
      On medium-high speed, beat cream with sugar until stiff peaks form.
    14. 14
      If desired, fit large star tip into large pastry bag. Using small, clean brush, starting at tip of bag, paint 5 long lines of food coloring inside bag, ending 1 inch from top edge. Fill bag with whipped cream. Pipe rosettes.
    15. 15
      If not using pastry bag, spread plain whipped cream over pie.
    16. 16
      If desired, garnish with peppermint candies.

    Ratings & Reviews:

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    Nutritional Facts for Candy Cane Ice Cream Pie With Oreo Cookie Crust

    Serving Size: 1 (88 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 329.1
     
    Calories from Fat 206
    62%
    Total Fat 22.9 g
    35%
    Saturated Fat 12.6 g
    63%
    Cholesterol 60.6 mg
    20%
    Sodium 207.3 mg
    8%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 0.9 g
    3%
    Sugars 19.6 g
    78%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    peppermint ice cream

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