Food on Friday: Peppermint Patty Pie

Pies

By Julia Westhoff

It’s Christmas, Charlie Brown! Almost, anyway. And to me nothing says Christmas quite like peppermint ice cream. There are so many good ones to choose from nowadays: I’ve always loved the Whole Foods Chocolate Peppermint, but for this I used Blue Bell Peppermint Bark and it might be my new favorite. Add in a crust made of Candy Cane Trader Joe Joe’s (like Oreos), some hot fudge (I like to make my own) and a bit of whipped cream, and you’ve got yourself a perfect holiday dessert.

Jay’s family often serves this for Christmas Eve dinner and it is a huge favorite. So it took me about a half second to decide on this little beauty to bring to our monthly dinner club tonight.

The best thing about this dessert (besides the taste, obvy) is that no matter how poorly you assemble it, all is forgiven by the fluffy whipped cream, blanketing any sloppiness like fresh snow on a Prairie Village street. Enjoy!

Peppermint Patty Pie

Ingredients
1 1/4 c. chocolate wafer crumbs (any chocolate cookie will do, including chocolate sandwich cookies)
1/3 c. butter, melted
1 pt. peppermint ice cream
1 cup hot fudge sauce
2 cups heavy cream, whipped (I added in a little peppermint extract and powdered sugar)
3 tbsp. finely crushed peppermint candy or candy canes (optional – I didn’t)

Combine crumbs and melted butter. Press firmly into 9-inch pie plate and chill for a few minutes. Meanwhile, take ice cream out to soften. Spread half of softened ice cream onto crust. Freeze until firm. Add a layer of hot fudge (microwave if it’s hard to spread, but be careful it doesn’t get too runny). Freeze again until firm. Add second layer of ice cream. Top again with hot fudge. Finish with the layer of whipped cream, and top with crushed candy.