2 pints Molly Moon's Peppermint Hot Cocoa ice cream (softened)
1 chocolate piecrust
candy cane dust
Spoon the two pints of softened Peppermint Hot Cocoa ice cream in to the chocolate piecrust. Freeze the pie until firm. Slather the top of the frozen pie with hot fudge and sprinkle with candy cane dust! Devour and enjoy!