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Frozen Chocolate Mint Pie

 Frozen Chocolate Mint Pie
This refreshing pie was featured at a small resort my family visited regularly as I was growing up. When I make it now, I relish compliments from tasters along with fond memories of sunny days at the beach and good home cooking.
8 ServingsPrep: 40 min. Bake: 1 hour + freezing


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 1/4 cup butter, cubed
  • 1 ounce unsweetened chocolate
  • 1 cup sugar
  • 3/4 cup evaporated milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon peppermint extract
  • Dash salt
  • 2 cups vanilla ice cream, softened
  • 1-1/3 cups heavy whipping cream, whipped


  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes.
  • Preheat oven to 275°. Add cream of tartar to egg whites; beat
  • until soft peaks form. Gradually add sugar, 1 tablespoon at a time,
  • beating until stiff peaks form.
  • Spread onto bottom and up sides of a greased and floured 9-in.
  • deep-dish pie plate. Bake 1 hour. Turn off oven and do not open
  • door; let meringue cool completely inside the oven.

2 of 2

Frozen Chocolate Mint Pie (continued)

Directions (continued)

  • For chocolate sauce, in small heavy saucepan, melt butter and
  • chocolate; stir until smooth. Stir in sugar and evaporated milk.
  • Cook over low heat 45-60 minutes or until thickened, stirring
  • occasionally. Remove from heat; stir in extracts and salt. Cool to
  • room temperature.
  • Spread ice cream into meringue crust. Fold whipped cream into cooled
  • chocolate sauce. Spread over ice cream layer; cover and freeze until
  • firm. Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 435 calories, 20 g fat (13 g saturated fat), 65 mg cholesterol, 154 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein.