Peppermint Stick Pie

  • Yield 8 servings

This refreshing ice-cream pie will be a hit at your next gathering.


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