Peppermint Cloud Rice Pie

Preheat oven to 350°F.

Combine cooked rice, 3 cups of milk, sugar, and salt in a large saucepan. Heat over medium heat, stirring occasionally, until the mixture is warm and begins to thicken slightly.

Remove from heat and stir in butter and vanilla extract until the butter is fully melted and incorporated.

Beat the eggs in a small bowl, then slowly add a small amount of the warm rice mixture to the eggs while stirring constantly to temper them. Pour the egg mixture back into the saucepan with the rice mixture, stirring constantly to combine.

Pour the rice custard mixture into the chocolate cookie crumb crust, spreading it evenly.

Bake for 30-35 minutes until a knife inserted near the center comes out clean and the filling is set but still slightly jiggly in the very center.

Remove from oven and cool to room temperature, then refrigerate for at least 2 hours until fully chilled.

Prepare the whipped topping mix according to package directions using the remaining 1/2 cup of milk.

Fold the crushed peppermint candy into the whipped topping until evenly distributed.

Top the chilled pie with the peppermint whipped topping just before serving.