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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
3 egg whites
1/4 tsp cream of tartar
1 cup sugar
Chocolate Sauce:
1/4 cup butter, cubed
1 oz unsweetened chocolate
1 cup sugar
3/4 cup evaporated milk
1/2 tsp vanilla extract
1/8 tsp peppermint extract
Dash salt
2 cups vanilla ice cream, softened
1 1/3 cups heavy whipping cream, whipped
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until stiff peaks form. Spread onto the bottom and up the sides of a greased and floured 9 inch deep-dish pie plate. Bake at 275 for 1 hour. Turn off oven and do not open door; let meringue cool completely inside the oven.
For chocolate sauce, in small heavy saucepan, melt butter and chocolate; stir until smooth. Stir in sugar and evaporated milk. Cook over low heat for 45-60 minutes or until thickened, stirring occasionally. Remove from the heat; stir in extracts and salt. Cool to room temperature.
Spread ice cream into meringue crust. Fold whipped cream into cooled chocolate sauce. Spread over ice cream layer; cover and freeze until firm.
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FROZEN CHOCOLATE MINT PIE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
3 egg whites
1/4 tsp cream of tartar
1 cup sugar
Chocolate Sauce:
1/4 cup butter, cubed
1 oz unsweetened chocolate
1 cup sugar
3/4 cup evaporated milk
1/2 tsp vanilla extract
1/8 tsp peppermint extract
Dash salt
2 cups vanilla ice cream, softened
1 1/3 cups heavy whipping cream, whipped
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until stiff peaks form. Spread onto the bottom and up the sides of a greased and floured 9 inch deep-dish pie plate. Bake at 275 for 1 hour. Turn off oven and do not open door; let meringue cool completely inside the oven.
For chocolate sauce, in small heavy saucepan, melt butter and chocolate; stir until smooth. Stir in sugar and evaporated milk. Cook over low heat for 45-60 minutes or until thickened, stirring occasionally. Remove from the heat; stir in extracts and salt. Cool to room temperature.
Spread ice cream into meringue crust. Fold whipped cream into cooled chocolate sauce. Spread over ice cream layer; cover and freeze until firm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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