Alaska Mint Pie Recipe

Summary

Cooking Time15 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
CuisineCourse
MethodDish
VegetarianInterest Group

Ingredients

 Shortbread cookies5 Ounce
 Shortbread cookies5 Ounce, crushed to make 1 1/3 cups (1 Package)
 Pecans1⁄2 Cup (8 tbs), finely chopped
 Light brown sugar1⁄3 Cup (5.33 tbs), firmly packed
 Butter/Margarine6 Tablespoon
 Butter/Margarine6 Tablespoon, melted (3/4 Stick)
 Water1⁄2 Cup (8 tbs)
 Granulated sugar10 Tablespoon
 Green creme de menthe2 Tablespoon
 Menthe2 Tablespoon
 Vanilla ice cream1 Quart, softened
 Cream1⁄2 Cup (8 tbs) (For Whipping)
 Green food coloring1 Teaspoon
 Egg whites3
 Cream of tartar1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 877 Calories from Fat 392

% Daily Value*

Total Fat 45 g68.6%

Saturated Fat 23.5 g117.5%

Trans Fat 0 g

Cholesterol 121.7 mg

Sodium 257.8 mg10.7%

Total Carbohydrates 111 g36.9%

Dietary Fiber 2.1 g8.6%

Sugars 89.2 g

Protein 10 g19.7%

Vitamin A 25.3% Vitamin C 1.8%

Calcium 25.5% Iron 2.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven at 325°.

MAKING
2) In a medium-size bowl, mix shortbread crumbs, pecans, brown sugar, and butter or margarine.
3) Press it firmly at the base and side of a 9-inch pie plate.
4) Bake in oven for 10 minutes, or until set.
5) Place on a wire rack and cool completely.
6) in a small saucepan add water with 4 tablespoons of sugar. Cover and boil.
7) Uncover and continue to boil without stirring for 7 minutes.
8) Remove from heat and cool slightly.
9) Stir in creme de menthe. Cool completely.
10) Over the cooled pie shell spread half the ice cream in an even layer.
11) Cover and chill.
12) In a small bowl mix cream with food coloring. Beat the mixture until stiff.
13) Fold in 2 tablespoons of cooled creme de menthe syrup into the cream.
14) Spread evenly over ice cream in pie shell.
15) Freeze again in refrigerator until firm.
16) Top with remaining icecream and freeze again
17) Wrap pie in foil or plastic wrap and kept frozen for a week.
18) In a medium-size bowl beat egg whites with cream of tartar until foamy-white and double in volume.
19) Add remaining 6 tablespoons sugar, 1 tablespoon at a time and beat until meringue stands in firm peaks.
20) Mound meringue on filling, tightly closing to crust edge and swirl into peaks.
21) Freeze overnight.

SERVING
22) Before serving, brown meringue in very hot oven (450°) for 4 minutes until lightly golden.
23) Drizzle with remaining creme de menthe syrup on the top and serve immediately.
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