jglass
New member
Peppermint Freezer Pie
2 squares (1 ounce each) unsweetened chocolate
2 tablespoons butter
1 cup sugar
2/3 cup evaporated milk
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
In a heavy saucepan, melt chocolate and butter over low heat. Stir in sugar and milk. Cook and stir for 8 minutes or until sugar is dissolved.
Remove from the heat; stir in vanilla. Cool completely.
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. In a heavy saucepan, combine the
egg whites, sugar, water and cream of tartar. With a portable mixer, beat
on low speed for 1 minute. Continue beating over low heat until mixture
reaches 160°, about 12 minutes. Remove from the heat. Add vanilla;
beat until stiff glossy peaks form and sugar is dissolved. 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.
2 squares (1 ounce each) unsweetened chocolate
2 tablespoons butter
1 cup sugar
2/3 cup evaporated milk
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
In a heavy saucepan, melt chocolate and butter over low heat. Stir in sugar and milk. Cook and stir for 8 minutes or until sugar is dissolved.
Remove from the heat; stir in vanilla. Cool completely.
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. In a heavy saucepan, combine the
egg whites, sugar, water and cream of tartar. With a portable mixer, beat
on low speed for 1 minute. Continue beating over low heat until mixture
reaches 160°, about 12 minutes. Remove from the heat. Add vanilla;
beat until stiff glossy peaks form and sugar is dissolved. 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.
