Christmas Green Mint Pie Recipe
Ingredients
| Shortbread cookies package | 1 , crushed | |
| Pecans | 1/2 Cup (16 tbs), finley chopped | |
| Firmly packed light brown sugar | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 6 Tablespoon, melted | |
| Water | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 10 Tablespoon | |
| 2 tablespoons green creme de menthe | ||
| Vanilla Ice Cream | 1 Quart, softened | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Few drops green food coloring | ||
| Egg whites | 3 | |
| Cream of tartar | 1/8 Teaspoon | |
Directions
MAKING
1 In a medium-size bowl, blend the shortbread crumbs, pecans, brown sugar and butter or margarine .
2 Press the mixture firmly over the bottom and side of a 9-inch pie plate.
3 Bake in a slow oven at 325 degrees for 10 minutes, or until set.
4 Cool completely on a wire rack.
5 In a small saucepan,combine water with 4 tablespoons of sugar ; cover.
6 Bring to a boil; uncover and continue boiling, without stirring for 7 minutes.
7 Remove from the heat and cool slightly and stir in creme de menthe; cool completely.
8 Spread half the ice cream in an even layer in a cooled pie shell; cover and freeze until firm.
9 In a small bowl,combine the cream with food coloring ; beat until stiff.
10 Fold in 2 tablespoons of the cooled creme de menthe syrup into the cream.
11 Spread evenly over firm ice cream in the pie shell. Freeze until firm.
12 Top with the remaining ice cream. Freeze until firm.
13 Pie may be wrapped in foil or plastic wrap, and kept frozen for a week before the buffet.
14 In a medium-size bowl, beat egg whites with cream of tartar until foamy-white and double in volume .
15 Beat in the remaining 6 tablespoons sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
16 Pile meringue onto the filling, sealing firmly to crust the edge and swirling into peaks. Freeze overnight.
17 Just before serving, brown meringue until lightly golden in a very hot oven at 450 degrees farenheit for 4 minutes.
18 Drizzle with the remaining creme de menthe syrup.
SERVING
19 Serve at once.
1 In a medium-size bowl, blend the shortbread crumbs, pecans, brown sugar and butter or margarine .
2 Press the mixture firmly over the bottom and side of a 9-inch pie plate.
3 Bake in a slow oven at 325 degrees for 10 minutes, or until set.
4 Cool completely on a wire rack.
5 In a small saucepan,combine water with 4 tablespoons of sugar ; cover.
6 Bring to a boil; uncover and continue boiling, without stirring for 7 minutes.
7 Remove from the heat and cool slightly and stir in creme de menthe; cool completely.
8 Spread half the ice cream in an even layer in a cooled pie shell; cover and freeze until firm.
9 In a small bowl,combine the cream with food coloring ; beat until stiff.
10 Fold in 2 tablespoons of the cooled creme de menthe syrup into the cream.
11 Spread evenly over firm ice cream in the pie shell. Freeze until firm.
12 Top with the remaining ice cream. Freeze until firm.
13 Pie may be wrapped in foil or plastic wrap, and kept frozen for a week before the buffet.
14 In a medium-size bowl, beat egg whites with cream of tartar until foamy-white and double in volume .
15 Beat in the remaining 6 tablespoons sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
16 Pile meringue onto the filling, sealing firmly to crust the edge and swirling into peaks. Freeze overnight.
17 Just before serving, brown meringue until lightly golden in a very hot oven at 450 degrees farenheit for 4 minutes.
18 Drizzle with the remaining creme de menthe syrup.
SERVING
19 Serve at once.
Chef
