Heavenly Chocolate-Peppermint Meringue Pie
If you are planning to present something other than pumpkin pie for dessert this year over the Holidays, this pie is sure to impress your family and friends. It’s not only absolutely beautiful, but it tastes like a dream come true! The time it takes to prepare is well worth it when you see the stunned looks of rapture around the dinner table.
2 (1 oz) squares unsweetened chocolate
2 T butter
1 C + 6 T sugar, divided
2/3 C evaporated milk
1 t + 1/2 t vanilla extract, divided
1 qt. peppermint ice cream, softened
1 (9 in) deep dish pie shell, baked
3 egg whites
1/4 t cream of tarter
1/2 t vanilla extract
3 T peppermint stick candy, crushed
Place a heavy saucepan over medium heat.
Add the chocolate and butter to the saucepan and heat until both are completely melted and smooth, stirring occasionally.
Add 1 C of sugar and the evaporated milk to the pan.
Continuing cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved.
Remove the pan from the stove and stir in 1 t of vanilla.
Allow the mixture to cool to room temperature.
Spread half of the ice cream into the baked pie shell.
Place the shell and ice cream into the freezer until the ice cream has become firm.
Remove and spread half of the chocolate mixture over the firm ice cream.
Return to the freezer until set.
Repeat the layers one more time.
After the second layer of chocolate mixture return to the freezer and leave at least 4 hours or overnight.
Place the egg whites, 6 T sugar and cream of tarter into a heavy saucepan and place the pan over low heat.
With an electric mixer on low speed beat the ingredients while cooking for 12 minutes or until the mixture reaches 160 degrees on a candy thermometer.
Remove from the heat and pour in the vanilla.
Beat with the mixer until soft peaks form.
Fold the crushed candy into the meringue.
Spread the meringue over the top of the pie and return to the freezer until ready to serve.
Serving Size: 8