Mile-High Peppermint Pie Recipe

Mile-High Peppermint Pie Recipe photo by Taste of Home

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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!

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Mile-High Peppermint Pie Recipe

Prep: 30 min. + freezing Bake: 5 min.

Yield: 8 Servings

30 5 35

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

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.
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.
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.

Nutritional Facts 1 serving (1 slice) equals 475 calories, 20 g fat (12 g saturated fat), 43 mg cholesterol, 240 mg sodium, 71 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Mile-High Peppermint Pie in Country Woman Christmas Annual 2006, p51