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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 (24 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


  • In a small bowl, mix cookie crumbs and butter. Press onto the bottom
  • and up sides of a 9-in. metal pie pan. Freeze, covered, 1 hour or
  • until firm. Spread ice cream into crust. Freeze, covered, until
  • firm.
  • Preheat oven to 450°. Shortly before serving, combine chocolate
  • and butter in a small saucepan. Cook and stir over medium-low heat
  • until melted. Stir in sugar, water, corn syrup and salt. Bring to a
  • boil. Reduce heat; simmer 5 minutes or until sugar is dissolved,

2 of 2

Mile-High Peppermint Pie (continued)

Directions (continued)

  • stirring frequently. Remove from heat. Stir in vanilla; keep warm.
  • In a large heavy saucepan, combine egg whites and sugar. Beat on low
  • speed 1 minute. Place pan over low heat; continue beating on low
  • until a thermometer reads 160°.
  • Transfer to a bowl. Beat on high until stiff glossy peaks form.
  • Spread over frozen pie. Bake 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.