| | Chocolate Mint Pie 1 1/2 cups crushed chocolate sandwich cookies
1/4 cup butter, melted
1 quart mint chocolate chip ice cream
4 tablespoons crème de menthe liqueur
1 cup crushed chocolate sandwich cookies
3 egg whites
salt to taste
1/4 teaspoon cream of tartar
2 teaspoons crème de menthe liqueur
1/3 cup white sugar |
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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 crème de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till 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 peaks form. Fold in 2 teaspoons crème de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours. Just before serving, broil until top is golden. Makes 1 - 9 inch pie |
