Mile-High Peppermint Pie

• 1-1/2 cups crushed chocolate-covered mint cookies (about 24 cookies)
• 2 tablespoons butter, melted
• 5 cups peppermint ice cream, softened if necessary
• 1 ounce semisweet chocolate
• 1 tablespoon butter
• 1/2 cup sugar
• 3 tablespoons water
• 2 tablespoons light corn syrup
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 5 large egg whites, room temperature
• 2/3 cup sugar

1. In a small bowl, mix crushed cookies and melted butter. Press onto the bottom and up sides of a 9-in. metal pie pan. Freeze, covered, 1 hour or until firm.
2. Spread ice cream into crust. Freeze, covered, until firm.
3. To serve, preheat oven to 450u0b0. In a small saucepan, melt chocolate and butter over medium-low heat. Stir in sugar, water, corn syrup and salt. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 4-5 minutes or until slightly thickened, stirring frequently. Stir in vanilla; keep warm.
4. For meringue, in a small heavy saucepan, combine egg whites and sugar. Using a hand mixer, beat on low speed 1 minute. Place saucepan over low heat; continue beating on low until a thermometer reads 160u0b0.
5. Transfer mixture to a bowl. Beat on high until stiff glossy peaks form. Spread over frozen pie. Bake 2-3 minutes or until meringue is lightly browned. Serve immediately with warm chocolate sauce.

chocolatecovered, butter, peppermint ice cream, chocolate, butter, sugar, water, light corn syrup, salt, vanilla, egg whites, sugar

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