Peppermint Stick Pie Recipe

Peppermint Stick Pie Recipe photo by Taste of Home

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This quick pie will be a perfect for any get-together during the holiday season. The peppermint makes this pie so refreshing.—Mildred Peachey, Wooster, Ohio

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Peppermint Stick Pie Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

30 30

Ingredients

4-1/2 cups crisp rice cereal
1 cup (6 ounces) semisweet chocolate chips, melted
2 quarts peppermint stick ice cream, softened
Chocolate syrup or chocolate fudge topping
Crushed peppermint candies

Directions

Combine cereal and chocolate. Press onto the bottom and up the sides of an ungreased 10-in. pie place. Freeze for 10 minutes. Spoon ice cream into the crust. Freeze until serving. Garnish with chocolate syrup and peppermint candies. Yield: 6-8 servings.

Editor's Note: Pie may be made ahead and frozen. Remove from freezer 15 minutes before serving.

Nutritional Facts 1 serving (1 slice) equals 438 calories, 20 g fat (12 g saturated fat), 50 mg cholesterol, 246 mg sodium, 60 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Peppermint Stick Pie in Country Woman November/December 1995, p35

Use Chocolate as Chips

“After Easter, I put leftover solid or hollow chocolate bunnies or eggs in a plastic bag and pound them into small pieces,” relates Geraldine B. of Kersey, Pennsylvania. “I use them in place of chocolate chips in recipes.”