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Mile-High Peppermint Pie

 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. —Nancy Larkin, Maitland, Florida
8 ServingsPrep: 30 min. + freezing Bake: 5 min.


  • 1-1/2 cups crushed chocolate-covered mint cookies
  • 2 tablespoons butter, melted
  • 5 cups peppermint ice cream, softened
  • 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 McCormick® Pure Vanilla Extract
  • 5 egg whites
  • 10 tablespoons sugar


  • Combine cookie crumbs and butter; press onto the bottom and up the
  • sides of a 9-in. metal pie pan. 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

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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.
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.