Peppermint Stick Pie

  • Yield: 8 servings


1 1/4cups graham cracker crumbs
1/4cup sugar
4tablespoons butter, melted
1quart peppermint ice cream, softened
3-- egg whites
1/2teaspoon vanilla
1/4teaspoon cream of tartar
6tablespoons sugar


  1. Combine graham cracker crumbs, sugar and butter; press into 9-inch pie plate.  Bake at 375F for 8 minutes.  Cool.  Fill with ice cream; freeze pie.  Beat egg whites, vanilla, and cream of tartar until soft peaks form.  Gradually add sugar; beat until stiff and glossy.  Spread meringue over ice cream; seal completely around edges.  Bake at 450F for 5 minutes, or until lightly browned.  Return pie to freezer.  Serve with chocolate sauce.


Recipe reprinted with permission from the Junior League of Fort Lauderdale’s Sunny Side Up (Fort Lauderdale, Fl., 1980).

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