Pastry
3/4 cup melted butter
1 1/2 cups crushed chocolate sandwich cookies, crumbs only
Filling
1 1/2 cups crushed chocolate sandwich cookies, crumbs only
4 tablespoons peppermint extract
1 quart of ice cream (chocolate or vanilla) slightly softened
Topping
1/3 cup chopped pecans
2 tablespoons peppermint extract
3 large egg whites at room temperature
Accessory
24 cm diameter pie form
Pastry
3/4 cup melted butter
1 1/2 cups crushed chocolate sandwich cookies, crumbs only
Filling
1 1/2 cups crushed chocolate sandwich cookies, crumbs only
4 tablespoons peppermint extract
1 quart of ice cream (chocolate or vanilla) slightly softened
Topping
1/3 cup chopped pecans
2 tablespoons peppermint extract
3 large egg whites at room temperature
Accessory
24 cm diameter pie form
Pastry
Mix crushed cookies with melted butter
Press firmly into the bottom and sides of the pie form
Chill in the freezer for about 15 minutes
Filling
Spread half of the ice cream over the pastry
Fold in half of the peppermint extract
Sprinkle with 1/2 cup crushed cookies
Cover with remaining ice cream
Fold in remaining peppermint extract
Sprinkle with remaining crushed cookies
Cover with plastic wrap and freeze until firm
Topping
Beat egg whites until stiff peaks form
Add pecans, beating until just combined
Add peppermint extract, beating until well mixed
Spread topping over the pie
Freeze until firm.
