Instructions: Reserve 8 candies; chop the remaining candies and place in a large bowl. Add the ice cream and creme de menthe; mix well and spoon into the pie crust. Place the reserved candies around the edge of the ice cream mixture, pressing until the candies are halfway into the ice cream.

Cover and freeze for at least 4 hours, or until firm. Slice and serve.

This recipe yields 8 servings.

Comments: If you prefer, you can mix in 1 teaspoon mint extract instead of the creme de menthe liqueur to get the desired minty flavor.

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