Ice Cream Chocolate Peppermint Pie
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1 pint peppermint ice cream
4 ounces chocolate pudding mix (not instant)
1 tablespoon cocoa
1/2 cup sugar
1 teaspoon vanilla
2 cups heavy cream
Line an eight-inch pie pan with one pint peppermint ice cream. Cut ice cream into 1/2-inch slices. Lay on bottom of pan to cover. Cut remaining slices in half; arrange around rim. Fill spots with ice cream where needed. Smooth with a spoon and freeze until firm before filling. Make two shells.
Chocolate filling: Combine cocoa and sugar. Add to pudding mix. Prepare as directed on package. Cool, add vanilla.
Whip cream and fold into chocolate mixture. Pour into peppermint ice cream pie shells. Freeze. To serve, cut into wedges.
Makes filling for two pies.
May use different flavor ice cream such as vanilla or strawberry crust for second pie.