Best 4 Candy Cane Ice Cream Pie With Oreo Cookie Crust Recipes

CANDY CANE ICE CREAM PIE WITH OREO COOKIE CRUST

Steps:

• 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.

CANDY CANE PIE

Steps:

• In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. , Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream. , Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.

CHOCOLATE CREAM PIE WITH OREO CRUST

Steps:

• Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
• Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
• Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
• To serve, whip cream and confectioners' sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.

CANDY CANE PIE

Steps:

• In a saucepan, combine the candy and milk.
• Heat over a low heat and stir frequently until the candy dissolves.
• Soften the gelatin in cold water and then dissolve in the hot milk mixture. At this point, read your package to check how much gelatin you need. The 2 tsp is based on gelatin in Canada, but we have found that in the UK it is not as strong and we need to use about double to fully set the liquid.
• Chill until partially set, then fold in the whipped cream.
• Break 7 chocolate wafers in half and stand them around the outside of a 10 x 6 x 1-1/2 inch baking dish or in a pie plate about 9-10 inches across.
• Place a whole layer of wafers in the bottom of the dish.
• Pour half the peppermint mixture over.
• Repeat the layers.
• Chill 6 hours or overnight.
• Sprinkle with a few chocolate wafer crumbs and cut to serve.