Mile-High Peppermint Pie Recipe

Mile-High Peppermint Pie Recipe
Mile-High Peppermint Pie Recipe photo by Taste of Home
Publisher Photo

Mile-High Peppermint Pie Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + freezing Bake: 5 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 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 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.
Originally published as Mile-High Peppermint Pie in Country Woman Christmas Annual 2006, p51

Nutritional Facts

1 piece: 475 calories, 20g fat (12g saturated fat), 43mg cholesterol, 240mg sodium, 71g carbohydrate (58g sugars, 1g fiber), 6g protein.

Popular Videos

  • 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
  1. 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.
  2. 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.
  3. In a heavy saucepan over low heat, beat the egg whites and sugar on 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.
Originally published as Mile-High Peppermint Pie in Country Woman Christmas Annual 2006, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMile-High Peppermint Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review