Mile-High Peppermint Pie

Directions

• In a small bowl, mix crushed cookies and melted 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.
• To serve, preheat oven to 450°. In a small saucepan, melt chocolate and butter over medium-low heat. Stir in sugar, water, corn syrup and salt. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 4-5 minutes or until slightly thickened, stirring frequently. Stir in vanilla; keep warm.
• For meringue, in a small heavy saucepan, combine egg whites and sugar. Using a hand mixer, beat on low speed 1 minute. Place saucepan over low heat; continue beating on low until a thermometer reads 160°.
• Transfer mixture to a bowl. Beat on high until stiff glossy peaks form. Spread over frozen pie. Bake 2-3 minutes or until meringue is lightly browned. Serve immediately with warm chocolate sauce.