This festive winter holiday pie features a chocolate cookie crumb crust with a creamy rice pudding filling, and a whipped topping infused with crushed peppermint candy.

Peppermint Cloud Rice Pie

3 cups cooked rice
3 1/2 cups milk - divided use
1/2 cup granulated sugar
1/2 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla extract
2 large eggs
1 (9-inch) chocolate cookie crumb crust
1 (1 1/4-ounce) envelope whipped topping mix
1/3 cup crushed peppermint candy

1. Combine rice, 2 1/2 cups milk, sugar and salt in medium saucepan. Bring to a boil, reduce heat, and simmer 20 to 25 minutes, or until very thick and creamy, stirring occasionally.
2. Beat eggs with 1/2 cup milk. Stir into rice mixture. Cook 2 minutes. Add butter and vanilla. Cool. Turn into crumb crust. Chill.
3. Combine topping mix and remaining 1/2 cup milk; whip until it stands in stiff peaks. Fold in peppermint candy. Swirl on top of pie before serving. Garnish with bits of peppermint candy, if desired.

Makes 6 to 8 servings.

Recipe provided courtesy of the USA Rice Federation.