Frozen Chocolate Mint Pie Recipe

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Frozen Chocolate Mint Pie Recipe
Frozen Chocolate Mint Pie Recipe photo by Taste of Home
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Frozen Chocolate Mint Pie Recipe

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4 2 1
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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour + freezing

Ingredients

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • CHOCOLATE SAUCE:
  • 1/4 cup butter (no substitutes)
  • 1 square (1 ounce) unsweetened chocolate
  • 1 cup sugar
  • 3/4 cup evaporated milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • Dash salt
  • 2 cups vanilla ice cream, softened
  • 1-1/3 cups whipping cream, whipped

Directions

In a mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff glossy peaks form. Spread onto the bottom and up the sides of a greased and floured 9-in. deep-dish pie plate. Bake at 275° for 1 hour. Turn off oven and do not open door; let meringue cool completely inside the oven.
For chocolate sauce, in heavy saucepan, melt butter and chocolate; stir until smooth. Stir in sugar and evaporated milk. Cook over low heat for 45-60 minutes or until thickened, stirring occasionally. Remove from the 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; freeze until firm. Yield: 8 servings.
Originally published as Frozen Chocolate Mint Pie in Country Woman January/February 2002, p29

Nutritional Facts

1 piece: 435 calories, 20g fat (13g saturated fat), 65mg cholesterol, 154mg sodium, 62g carbohydrate (57g sugars, 1g fiber), 5g protein.

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • CHOCOLATE SAUCE:
  • 1/4 cup butter (no substitutes)
  • 1 square (1 ounce) unsweetened chocolate
  • 1 cup sugar
  • 3/4 cup evaporated milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • Dash salt
  • 2 cups vanilla ice cream, softened
  • 1-1/3 cups whipping cream, whipped
  1. In a mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff glossy peaks form. Spread onto the bottom and up the sides of a greased and floured 9-in. deep-dish pie plate. Bake at 275° for 1 hour. Turn off oven and do not open door; let meringue cool completely inside the oven.
  2. For chocolate sauce, in heavy saucepan, melt butter and chocolate; stir until smooth. Stir in sugar and evaporated milk. Cook over low heat for 45-60 minutes or until thickened, stirring occasionally. Remove from the heat; stir in extracts and salt. Cool to room temperature.
  3. Spread ice cream into meringue crust. Fold whipped cream into cooled chocolate sauce. Spread over ice cream layer; freeze until firm. Yield: 8 servings.
Originally published as Frozen Chocolate Mint Pie in Country Woman January/February 2002, p29

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MY REVIEW
Carolinerbain User ID: 3308489 104744
Reviewed Mar. 27, 2009

"I was reading this recipe today. Do you really cook the fudge sauce for 45 to 60 minues? That sounds like much too much time.

Thanks,
Caroline"

MY REVIEW
melody12 User ID: 3268941 76185
Reviewed Jul. 25, 2008

"wow"

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