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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The blend of chocolate and peppermint in this pie is simply divine - and so is the frothy meringue topping and rich fudge sauce I drizzle over each slice! Ingredients:
1-1/2 cups crushed chocolate-covered mint cookies |
2 tablespoons butter, melted |
5 cups peppermint ice cream, softened |
chocolate sauce: |
1 ounce semisweet chocolate, chopped |
1 tablespoon butter |
1/2 cup sugar |
3 tablespoons water |
2 tablespoons light corn syrup |
1/8 teaspoon salt |
1/2 teaspoon vanilla extract |
meringue: |
5 egg whites |
10 tablespoons sugar |
Directions:
1. Combine cookie crumbs and butter; press onto the bottom and up the sides of a 9-in. pie plate. Cover and freeze for 1 hour or until firm. Spread ice cream into crust. Cover and freeze until firm.
2. Shortly before serving, combine chocolate and butter in a small saucepan. Cook and stir over medium-low heat until melted. Stir in the sugar, water, corn syrup and salt. Bring to a boil. Reduce heat; simmer for 5 minutes or until sugar is dissolved, stirring frequently. Remove from the heat; stir in vanilla. Keep warm.
3. In a heavy saucepan over low heat, beat the egg whites and sugar on low speed with a portable mixer until mixture reaches 160°. Remove from the heat; transfer to a bowl. Beat on high speed until stiff peaks form. Spread over frozen pie. Bake at 450° for 3 minutes or until meringue is lightly browned. Serve immediately with warm chocolate sauce. Yield: 8 servings.
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