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1 1/4 c. chocolate wafers, fine crumbs
3 tbsp. melted butter
4 c. vanilla ice cream, softened
1/3 c. cocoa
2/3 c. sugar
1 1/3 c. heavy whipping cream
1 tsp. BLAIR peppermint flavoring
4 (6 inch) peppermint candy canes, finely crushed

Mix chocolate crumbs and melted butter. Lightly grease sides of 9 inch glass pie pan. Press crumb mixture onto bottom and sides of pie pan. Bake in 375 degree oven for 8 minutes. Cool completely on wire rack. Carefully spread softened ice cream into cooked pie shell and freeze until firm. Sprinkle half the crushed candy canes over the ice cream.

Cook cocoa, sugar, 1/3 cup of the heavy cream in saucepan over medium heat until mixture is smooth and boils. Remove from heat and stir in 1 teaspoon Blair peppermint flavoring. Cool mixture and pour over ice cream. Freeze until firm. Beat the rest of the heavy cream until stiff; pour over ice cream, sprinkle rest of crushed peppermint candy on top.

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