Peppermint freezer pie
2 squares (1 ounce each) unsweetened chocolate
3 tablespoons butter
1/2 cup sugar
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2/3 cup evaporated milk
1 teaspoon vanilla extract
1 quart peppermint ice cream, softened
9-inch pie shell, baked
3 egg whites
6 tablespoons sugar
1 tablespoon water
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
3 tablespoons crushed peppermint stick candy
In saucepan, melt chocolate and butter over low heat. Stir in sugar and evaporated milk. Cook and stir for 8 minutes, or until sugar is dissolved. Remove from heat. Stir in vanilla. Cool.
Spread half the ice cream into pie shell. Freeze until firm. Spread half the chocolate mixture over ice cream. Freeze until set. Repeat layers. Freeze for several hours.
To make meringue: In a heavy saucepan, combine egg whites, sugar, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Place pan on low heat, and continue beating until mixture reaches 160 degrees, about 12 minutes.
Remove from heat. Add vanilla, and beat until glossy peaks form and sugar is dissolved. Fold in peppermint candy. Spread over the top of pie. Cover and freeze until serving. Pie may be frozen for as long as 2 months.