Peppermint-Fudge Pie

With its rich chocolate sauce, peppermint ice cream, and meringue topping, this pie is the ultimate dessert indulgence.

Peppermint-Fudge Pie
Photo: Blaine Moats
Prep Time:
50 mins
Freeze Time:
2 hrs
Bake Time:
10 mins
Total Time:
50 mins


  • Chocolate Crumb Crust

  • 1 cup sugar

  • 1 5 ounce can (2/3 cup) evaporated milk

  • 2 tablespoon butter

  • 2 ounce unsweetened chocolate, cut up

  • 1 teaspoon vanilla

  • 2 pint (4 cups) peppermint ice cream

  • ¾ cup sugar

  • ½ cup boiling water

  • ¼ cup meringue powder*

  • 10 striped round peppermint candies, crushed (1/4 cup)

Chocolate Crumb Crust

  • Nonstick cooking spray

  • 1 cup finely crushed vanilla wafers (about 30 cookies)

  • cup powdered sugar

  • 3 tablespoon unsweetened cocoa powder

  • 3 tablespoon butter


  1. Prepare Chocolate Crumb Crust. For fudge sauce: In a small saucepan, combine the 1 cup sugar, the 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 wire whisk or rotary beater. Set aside to cool completely.

  2. In a chilled bowl, stir 1 pint of the peppermint ice cream until softened (photo 1). Spread over cooled Chocolate Crumb Crust. Place the cooled fudge sauce in a pastry bag fitted with a round tip about 1/4-inch in diameter.** Pipe half of the cooled fudge sauce over ice cream (photo 2). Freeze about 2 hours or until nearly firm. Repeat with the remaining peppermint ice cream and the remaining fudge sauce. Return to freezer while preparing meringue.

For meringue:

  1. In a medium bowl, dissolve the 3/4 cup sugar in the boiling water. Cool to room temperature. Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed candy into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm.

  2. Preheat oven to 475°F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Sprinkle with the remaining crushed candy before serving. Makes 12 servings.

Chocolate Crumb Crust

  1. Preheat oven to 375°F. Lightly coat an 8-inch springform pan with cooking spray; set aside. In a medium bowl combine vanilla wafers, powdered sugar, and cocoa powder. Stir in melted butter. Press crumb mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack.

**Test Kitchen Tip:

If you do not have a pastry bag, dollop small spoonfuls of the fudge sauce over the ice cream layer.

*Test Kitchen Tip:

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

Make-Ahead Tip:

Bake and cool this pie as directed; place pie in a freezer bag. Freeze for up to 4 months.

Nutrition Facts (per serving)

439 Calories
26g Fat
49g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 439
% Daily Value *
Total Fat 26g 33%
Saturated Fat 16g 80%
Cholesterol 77mg 26%
Sodium 142mg 6%
Total Carbohydrate 49g 18%
Protein 4g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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