Peppermint Freezer Pie

• 2 ounces unsweetened chocolate
• 3 tablespoons butter
• 2/3 cup evaporated milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 quart peppermint ice cream, softened
• 1 pastry shell (9 inches), baked
• 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

1. In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Cook and stir for 8 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Cool completely.
2. 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.
3. In a heavy saucepan, combine the egg whites, sugar, water and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160u0b0, about 12 minutes.
4. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Fold in peppermint candy. Spread over top of pie. Cover and freeze until serving. Pie may be frozen for up to 2 months.

chocolate, butter, milk, sugar, vanilla, peppermint ice cream, pastry shell, egg whites, sugar, water, cream of tartar, vanilla, candy

Taken from www.tasteofhome.com/recipes/peppermint-freezer-pie/ (may not work)