Tuesday, January 6, 2009

Peppermint Pie with Sugar Cookie Crust

The holiday season ended, my grown girls returned to their own homes, and several unused food items stared at me accusingly for a couple of days. Then I combined them to create a creamy dessert with a touch of crunch and a taste of Christmas. Grab the last peppermint ice cream in the dairy case today, or save this recipe to enjoy next winter.

Peppermint Pie with Sugar Cookie Crust
Makes 2 pies, 8-10 servings each

1 package pre-made sugar cookie dough
3 1/2 cups peppermint ice cream, thawed to soupy consistency
8 ounces heavy whipping cream
12-14 round peppermint hard candies

Preheat the oven to 375 degrees. Lightly grease two pie pans. Cut cookie dough into 1/8th-inch pieces and then pinch together and press into each pie plate creating 'crusts' for the filling. Bake crusts 12-14 minutes until golden brown. When slightly cooled, use your fingers or a rubber spatula to gently press down the center crust to create a space for the filling.

VOE - The pastry will puff up in the oven and then fall some after removed, but still require pressing.

While crusts cool completely, whip cream until slightly firm but not stiff. Fold gently into thawed ice cream. Then pour filling evenly into two crusts.

Place in freezer until slightly hardened so filling retains its shape when touched. As the filling hardens, grind peppermint candies finely in food processor to a coarse 'dust' texture. Completely cover the top of each pie with peppermint dust. Return to freezer. Thaw about 20 minutes on counter, before serving.

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