Peppermint Ice Cream Pie
|Vanilla ice cream, softened||3 Pint, slightly softened|
|Peppermint candies||1⁄4 Pound, crushed|
|Chocolate wafer crumbs||2 Cup (32 tbs)|
|Soft butter||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Unsweetened chocolate square||3|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter||4 1⁄2 Tablespoon|
Crush peppermint with a hammer or in a food processor using steel blade.
Turn ice cream into a large bowl.
With a spoon, swirl crushed candy into ice cream; just enough to give a marbled effect, don't over mix.
Return ice cream to container.
Combine wafer crumbs with butter: mix with fork until thoroughly combined.
Press crumb mixture evenly on bottom and side of a 9 inch pie plate.
Refrigerate until well chilled about 1 hour.
Fudge Sauce: In a small saucepan, combine chocolate with water.
Cook over low heat, stirring occasionally, until chocolate is melted.
Add sugar and salt; cook stirring, until sugar is dissolved and mixture thickens, about 5 minutes.
Remove from heat; stir in butter and vanilla.
Fill pie shell with scoops of ice cream.
Pour 1/2 cup Fudge Sauce over top.
Store in freezer until serving.
Just before serving, garnish with mounds of whipped cream, sprinkle with nuts.
Pass rest of Fudge Sauce, if there is any left from the kitchen cooks.
A favourite of all but especially children.