PEEPS® Pie

Steps

• 1

  Preheat the oven to 350ºF. Grease a 9-inch pie plate with cooking spray.
• 2

  Generously flour your work surface. Divide the sugar cookie dough into thirds. Working with one piece of dough at a time, knead 1-2 drops of food coloring into the dough until smooth. Repeat with the remaining dough, but use a different color for each 1/3 of dough. You should end up with three different colored balls of dough.
• 3

  Lightly flour your work surface once more and roll each round of dough out into roughly a 9x6 inch rectangle. Carefully stack each sheet of dough on top of each other. Gently press down on the top to adhere the sheets of dough together. Roll up tightly into a layered log and slice into 1/2-inch rounds, as you would with slice-and-bake cookies.
• 4

  Press the rounds, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate to form a crust. Place the pie plate on a baking sheet and bake for 25-30 minutes or until the crust is lightly golden. Remove and let cool completely before filling. I like to place my crust in the freezer to get it really chilled.
• 5

  Meanwhile, remove the ice cream from the freezer and allow it to sit on the counter for 5-10 minutes to soften slightly. In a large bowl, combine the softened ice cream and marshmallow fluff. Do not completely combine; you just want the marshmallow fluff to swirl with the ice cream. Pour the mixture into the cooled crust. Freeze for at least 3 hours.
• 6

  Just before serving, dollop the pie with whipped cream and place Peeps® marshmallows right in the middle. Serve.