Best Christmas Gifts, Tips, Ideas, and More

What You Need:

• 2 (1-ounce) squares unsweetened chocolate
• 2 tablespoons butter
• 1 cup + 6 tablespoons sugar, divided
• 2/3 cup evaporated milk
• 1 teaspoon + 1/2 teaspoon vanilla extract, divided
• 1 quart peppermint ice cream, softened
• 1 (9-inch) deep dish pie shell, baked
• 3 egg whites
• 1/4 teaspoon cream of tarter
• 1/2 teaspoon vanilla extract
• 3 tablespoons peppermint stick candy, crushed

How to Make It:

Place a heavy saucepan over medium heat. Add the chocolate and butter to the saucepan. Heat until both are completely melted and smooth, stirring occasionally. Add 1 cup of sugar and the evaporated milk to the pan. Continuing cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved.

Remove the pan from the stove and stir in 1 teaspoon of vanilla. Allow the mixture to cool to room temperature.

Spread half of the ice cream into the baked pie shell. Place the pie shell and ice cream into the freezer until the ice cream has become firm.

Remove and spread half of the chocolate mixture over the firm ice cream. Return to the freezer until set.

Repeat the layers one more time. After the second layer of chocolate mixture, return pie to the freezer and leave at least 4 hours or overnight.

Place the egg whites, 6 tablespoons sugar, and cream of tarter into a heavy saucepan and place the pan over low heat. With an electric mixer on low speed, beat the ingredients while cooking for 12 minutes or until the mixture reaches 160 degrees on a candy thermometer.

Remove from the heat and pour in the vanilla. Beat with the mixer until soft peaks form. Fold the crushed candy into the meringue.

Spread the meringue over the top of the pie and return to the freezer until ready to serve.

Serves 8.

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