Heidi Smith - Lehi, UT
Makes 6 to 8 servings.
Ingredients
1 8 inch pie shell
1 qt. peppermint ice cream
2 to 3 Tbsp. chocolate syrup
5 egg white
1 tsp vanilla
1/2 tsp. cream of tartar
2/3 c. sugar
Instructions
Spoon ice cream into pie shell. Drizzle with chocolate syrup. Place in freezer until ready to use.
Heat oven to 500 degrees F. Beat egg whites, vanilla, and cream of tartar until foamy. Gradually beat in sugar until mixture is stiff and glossy. Completely cover ice cream in pie shell with meringue, sealing well to edge of crust and piling high. (if desired, pie may be frozen up to 24 hrs. at this point) When ready to serve, bake pie on lowest oven rack for 3 to 5 minutes or until meringue is light brown.
Serving
Serve immediately. Or, return to freezer until ready to serve.
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