PEPPERMINT Nut-Crisp PIE - an Ice Cream Dessert
Table of Contents: DESSERTS & PIES
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The flavor has a lovely, not too heavy, peppermint lilt blended with chocolate syrup, vanilla ice cream, and pecans. Make the dessert ahead of time and keep it frozen until time to serve.
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Before separating your eggs, watch my video on “Egg Separation” on my website HomePage.  You’ll never want to go back to the old messy, time-consuming way again!
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1 cup granulated sugar
Scant Âľ tsp. baking powder
4 egg whites, room temperature
19 Ritz crackers, crushed
Âľ cup chopped pecans
1 cup peppermint crunch baking chips, divided (in a bag like chocolate chips)
½ gallon vanilla ice cream
Small, squeeze-type container of chocolate syrup; dark or milk chocolate (use only a part of the container)
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SOME OF THE PHOTOS ARE OF THE DESSERT MADE IN A PIE DISH, BUT I HAVE DECIDED THAT IT IS EASIER TO SERVE WHEN MADE IN A 9" X 13" RECTANGULAR BAKING DISH.
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Preheat oven to 350 degrees.  Spray a 9” x 13” baking dish with Baker’s Joy that contains flour. In a small bowl, combine and mix the sugar and baking powder.
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Using an electric mixer, beat the room temperature egg whites until very stiff; then gradually beat the sugar mixture into the stiff egg whites.
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By hand, fold in the crushed crackers and chopped pecans. Spread the mixture on the bottom of the prepared baking dish; then sprinkle with one half of the peppermint chips (do not allow any chips to touch the edge of the baking dish).
Bake, uncovered, for 20 minutes.
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Allow the crust to completely cool on a wire rack. While the crust is cooling, remove the ice cream from the freezer to slightly soften (do not allow it to become liquid); then evenly spoon and spread all of the ice cream over the cooled crust.
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Make a grid design on top of the ice cream by squeezing the chocolate syrup container to form lines to make a grid. Using your fingers, sprinkle the center portions of the grid with the remaining peppermint chips.
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Cover the dessert with plastic wrap and aluminum foil, and freeze until the ice cream is very hard. To serve: remove the dish from the freezer and cut into squares or rectangles.
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Serves: 8 to 10.