MILE-HIGH PEPPERMINT PIE

Mile-High Peppermint Pie image

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

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups crushed chocolate-covered mint cookies (about 24 cookies)
2 tablespoons butter, melted
5 cups peppermint ice cream, softened if necessary
CHOCOLATE SAUCE:
1 ounce semisweet chocolate
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 large egg whites, room temperature
2/3 cup sugar

Steps:

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.

Nutrition Facts : Calories 475 calories, Fat 20g fat (12g saturated fat), Cholesterol 43mg cholesterol, Sodium 240mg sodium, Carbohydrate 71g carbohydrate (58g sugars, Fiber 1g fiber), Protein 6g protein.