Candy Cane Ice Cream Pie - - Jackson, MS

Jackson Heart Clinic

Candy Cane Ice Cream Pie

  • 4 Tbsp. soft tub margarine (not diet)
  • 1 1/4 cups graham cracker crumbs (about 18 graham cracker squares)
  • 1/4 cup granulated sugar
  • 1/3 cup fat free fudge sauce or ice cream topping, slightly warmed until pourable
  • 1 quart mint chip low-fat ice cream or frozen yogurt, slightly softened
  • 8 miniature candy canes

Preheat oven to 375ºF.  In a 9-inch pie pan, mix the margarine, graham cracker crumbs, and sugar together.  Use your hands or a slightly smaller pie pan to press the crumbs evenly on the bottom and sides of the pie pan.  Bake until a shade darker and fragrant, 4 to 5 minutes.  Let cool completely.  Spread the fudge sauce over the bottom of the baked crust.  Chill or freeze until chocolate is firm.  Fill pie crust with ice cream or yogurt, mounding slightly in center.  Arrange candy canes like spokes in a wheel.  Freeze pie until firm enough to cut, at least 4 hours or up to 3 days.


  • 8 servings (serving size: 1 slice).

Per Serving:

  • calories 300
  • fat 9g
  • sat fat 1.78g
  • cholesterol 5mg
  • carbohydrates 49g
  • protein 5g
  • sodium 240mg

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