Candy Cane Ice Cream Pie With Oreo Cookie Crust

READY IN: 5hrs 8mins
SERVES: 12
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • OREO PIE CRUST
  • 20
    Oreo cookies, crumbled (2 cups)
  • 14
    cup butter, melted
  • ICE CREAM FILLING
  • 1
    pint vanilla ice cream, softened
  • 10
    Oreo cookies, crushed (1 cup)
  • 1 12
    quarts peppermint ice cream, softened
  • WHIPPED CREAM TOPPING
  • 1 12
  • 3
    tablespoons sugar
  • wilton red-red concentrated food coloring (optional)
  • 12 -18
    starlight peppermint candies, for garnish (optional)
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DIRECTIONS

  • MAKE OREO PIE CRUST:
  • Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
  • Mix Oreo crumbs and melted butter together.
  • Press into 9" deep-dish pie pan bottom and sides.
  • Bake for 8 minutes. Cool completely.
  • PREPARE ICE CREAM FILLING:
  • Spread softened vanilla ice cream over bottom of pie crust.
  • Sprinkle with crushed cookies.
  • Freeze until set, about 1 hour.
  • Spread softened peppermint ice cream over cookie layer, mounding slightly in center.
  • Freeze at least 4 hours or overnight.
  • PREPARE WHIPPED CREAM TOPPING JUST BEFORE SERVING:
  • On medium-high speed, beat cream with sugar until stiff peaks form.
  • 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.
  • If not using pastry bag, spread plain whipped cream over pie.
  • If desired, garnish with peppermint candies.
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