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Christmas: Mile-High Peppermint Pie

Source of Recipe


From "Country Woman Christmas 2006"






List of Ingredients



• 1½ cups crushed chocolate-covered mint cookies
  
• 2 Tbsp butter, melted
  
• 5 cups peppermint ice cream, softened
  
• .
  
• -- Chocolate Sauce --
  
• 1 square (1 ounce) semisweet baking chocolate, chopped
  
• 1 Tbsp butter
  
• ½ cup sugar
  
• 3 Tbsp water
  
• 2 Tbsp light corn syrup
  
• 1/8 tsp salt
  
• ½ tsp vanilla extract
  
• .
  
• -- Meringue --
  
• 5 egg whites
  
• 10 Tbsp sugar
  






Instructions



1. Combine cookie crumbs and butter; press onto the bottom and up the sides of a 9-inch 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 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° F. Remove from heat; transfer to a mixing 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.
   
   Makes 8 servings.