This pie has a chocolate cookie crust and an ice cream filling, but the creme de menthe meringue topping is what makes it special. It is a perfect St. Patrick's day treat. You can substitute vanilla ice cream for the mint chocolate chip.
Ingredients:
1-1/2 cup crushed chocolate sandwich cookies
1/4 cup butter, melted
1 quart mint chocolate chip ice cream
4 tablespoons creme de menthe liqueur
1 cup crushed chocolate sandwich cookies
Three egg whites
Salt to taste
1/4 teaspoon cream of tartar
2 teaspoons creme de menthe liqueur
1/3 cup white sugar
Directions:
Combine 1-1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9-inch pie pan. Freeze.
Spread half of softened ice cream in crust. Drizzle 2-tablespoons creme de menthe and sprinkle 1/2-cup cookie crumbs over the ice cream. Repeat. Freeze until firm.
In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until stiff peak forms. Fold in 2- teaspoons of creme de menthe. Spread meringue over pie, and seal to edges.
Freeze up to 24 hours. Just before serving, broil until top is golden.
Recipe makes one, 9-inch pie
