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Mile-High Peppermint Pie

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!

8 ServingsPrep: 30 min. + freezing Bake: 5 min.

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

2 of 2

Mile-High Peppermint Pie (continued)

Directions (continued)

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.

Nutrition 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.