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. Vanilla ice cream can be substituted for the mint chocolate chip.
Ingredients
- 1.5 cups crushed chocolate sandwich cookies
- 0.25 cups butter , melted
- 1 quart mint chocolate chip ice cream
- 4 tablespoons creme de menthe liqueur
- 1 cup crushed chocolate sandwich cookies
- 3 eggs whites
- salt to taste
- 0.25 teaspoons cream of tartar
- 2 teaspoons creme de menthe liqueur
- 0.33 cups white sugar
Instructions
-
1
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.
-
2
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 till firm.
-
3
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 creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours.
-
4
Just before serving, broil until top is golden.
Nutrition Facts
Per serving
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