This pie has a chocolate cookie crust and an ice cream filling, but the creme de menthe meringue topping is what makes it special.Vanilla ice cream can be substituted for the mint chocolate chip.
1 ½ cups crushed chocolate sandwich cookies
¼ 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
¼ teaspoon cream of tartar
2 teaspoons creme de menthe liqueur
⅓ cup white sugar
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.