Chocolate Peppermint Meringue Pie Recipe

This festive recipe for Chocolate Peppermint Meringue Ice Cream Pie will take some planning ahead, but it is worth the effort!  It’s a holiday favorite at my house.  In fact, I’ve got a few index cards pre-written with this recipe because I get requests for it every year. Enjoy, and Merry Christmas!

Ingredients:

• 2 (1 oz) squares unsweetened chocolate
• 2 Tbsp. butter
• 1 C + 6 Tbsp. sugar, divided
• 2/3 C evaporated milk
• 1 tsp. + 1/2 tsp. vanilla extract, divided
• 1 qt. peppermint ice cream, softened
• 1 (9 in.) deep dish pie crust, baked
• 3 egg whites
• 1/4 tsp. cream of tartar
• 1/2 tsp. vanilla extract
• 3 Tbsp. peppermint stick candy, crushed

Directions:

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. Continue cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved. Remove the pan from the stove and stir in 1 tsp. 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 Tbsp. sugar, and cream of tartar 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.