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Ingredients: |
1 1/2 cups crushed chocolate sandwich cookies
1/4 cup butter, melted
1 quart mint chocolate chip ice cream
4 tablespoons creme de menthe liqueur
1 cup crushed chocolate sandwich cookies
3 egg whites
salt to taste
1/4 teaspoon cream of tartar
2 teaspoons creme de menthe liqueur
1/3 cup white sugar |
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Directions: |
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. 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. 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. Just before serving,
broil until top is golden. |
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Helpful Hints &
Tips: |
Vanilla ice cream can be substituted for the mint chocolate
chip. |
