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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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With a gingersnap crust, minty ice cream filling and airy meringue topping, this treat is deliciously different. Chill for a day and bake just before serving.Carole Halling, Batavia, Illinois Ingredients:
1-1/2 cups crushed gingersnap cookies (about 25 cookies) |
1/4 cup butter, melted |
3 tablespoons brown sugar |
1/2 teaspoon ground cinnamon |
6 cups peppermint ice cream, softened |
2 tablespoons peppermint schnapps liqueur |
5 egg whites |
2/3 cup sugar |
1/2 teaspoon cream of tartar |
Directions:
1. In a small bowl, combine the cookie crumbs, butter, brown sugar and cinnamon; set aside 1/3 cup. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Refrigerate for 30 minutes.
2. Meanwhile, combine ice cream, schnapps and reserved crumbs; spoon into crust. Freeze overnight or until firm.
3. In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 10 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved. Spread meringue over ice cream, sealing to edges of crust.
4. Bake at 400° for 2-5 minutes or until meringue is lightly browned. Serve immediately. Yield: 8 servings.
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