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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Refreshing peppermint ice cream plus fudgy chocolate plus fluffy meringue equals the perfect pie for the holidays! Kelli Bucy of Red Oak, Iowa shares this lovely dessert that's become a Christmas tradition. You can make and freeze the pie well in advance. Ingredients:
2 ounces unsweetened chocolate |
3 tablespoons butter |
2/3 cup evaporated milk |
1/2 cup sugar |
1 teaspoon vanilla extract |
1 quart peppermint ice cream, softened |
1 pastry shell (9 inches), baked |
meringue: |
3 egg whites |
6 tablespoons sugar |
1 tablespoon water |
1/4 teaspoon cream of tartar |
1/2 teaspoon vanilla extract |
3 tablespoons crushed peppermint-stick candy |
Directions:
1. In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Cook and stir for 8 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Cool completely.
2. Spread half of the ice cream into pastry shell; freeze until firm. Spread half of the chocolate mixture over ice cream; freeze until set. Repeat layers. Freeze for several hours or overnight.
3. In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes.
4. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Fold in peppermint candy. Spread over top of pie. Cover and freeze until serving. Pie may be frozen for up to 2 months. Yield: 6-8 servings.
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