Blow away your dinner guests with this artfully crafted Peppermint-Fudge Pie. Our homemade fudge pie is sure to please anyone with a sweet tooth, from the chocolate crumb pie crust to peppermint whipped cream, this treat is guaranteed to be a winner.
Prepare Chocolate Crumb Crust; set aside. For fudge sauce, in a small saucepan combine sugar, evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 1-1/2 cups, stirring occasionally. Remove from heat; stir in vanilla. If necessary, beat until smooth with a wire whisk or rotary beater. Spread about half of the warm fudge sauce over the cooled Chocolate Crumb Crust; freeze about 30 minutes or until set. Set remaining fudge sauce aside.
In a chilled bowl stir peppermint ice cream until softened; spread over fudge sauce layer. Freeze about 2 hours or until set. Spread remaining fudge sauce evenly over ice cream. Top with Peppermint Whipped Cream. Freeze for at least 6 hours or until set. If desired, sprinkle with crushed peppermint candies just before serving.
Chocolate Crumb Crust
Preheat oven to 375 degrees F. Lightly coat an 8-inch springform pan with nonstick cooking spray; set aside. In a medium bowl combine vanilla wafers, powdered sugar, unsweetened cocoa powder. Stir in butter. Pat crust mixture firmly into the bottom of prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack
Peppermint Whipped Cream
In a chilled mixing bowl beat whipping cream with an electric mixer on medium speed until stiff peaks form (tips stand straight); fold in peppermint candies.