Recipes and Cooking Peppermint-Fudge Pie With its rich chocolate sauce, peppermint ice cream, and meringue topping, this pie is the ultimate dessert indulgence. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 9, 2020 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 50 mins Freeze Time: 2 hrs Bake Time: 10 mins Total Time: 50 mins Servings: 12 Jump to Nutrition Facts Ingredients Chocolate Crumb Crust 1 cup sugar 1 5 ounce can (2/3 cup) evaporated milk 2 tablespoon butter 2 ounce unsweetened chocolate, cut up 1 teaspoon vanilla 2 pint (4 cups) peppermint ice cream ¾ cup sugar ½ cup boiling water ¼ cup meringue powder* 10 striped round peppermint candies, crushed (1/4 cup) Chocolate Crumb Crust Nonstick cooking spray 1 cup finely crushed vanilla wafers (about 30 cookies) ⅓ cup powdered sugar 3 tablespoon unsweetened cocoa powder 3 tablespoon butter Directions Prepare Chocolate Crumb Crust. For fudge sauce: In a small saucepan, combine the 1 cup sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 1-1/2 cups, stirring occasionally. Remove from heat; stir in vanilla. If necessary, beat until smooth with wire whisk or rotary beater. Set aside to cool completely. In a chilled bowl, stir 1 pint of the peppermint ice cream until softened (photo 1). Spread over cooled Chocolate Crumb Crust. Place the cooled fudge sauce in a pastry bag fitted with a round tip about 1/4-inch in diameter.** Pipe half of the cooled fudge sauce over ice cream (photo 2). Freeze about 2 hours or until nearly firm. Repeat with the remaining peppermint ice cream and the remaining fudge sauce. Return to freezer while preparing meringue. For meringue: In a medium bowl, dissolve the 3/4 cup sugar in the boiling water. Cool to room temperature. Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed candy into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm. Preheat oven to 475°F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Sprinkle with the remaining crushed candy before serving. Makes 12 servings. Chocolate Crumb Crust Preheat oven to 375°F. Lightly coat an 8-inch springform pan with cooking spray; set aside. In a medium bowl combine vanilla wafers, powdered sugar, and cocoa powder. Stir in melted butter. Press crumb mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack. **Test Kitchen Tip: If you do not have a pastry bag, dollop small spoonfuls of the fudge sauce over the ice cream layer. *Test Kitchen Tip: Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store. Make-Ahead Tip: Bake and cool this pie as directed; place pie in a freezer bag. Freeze for up to 4 months. Print Nutrition Facts (per serving) 439 Calories 26g Fat 49g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 439 % Daily Value * Total Fat 26g 33% Saturated Fat 16g 80% Cholesterol 77mg 26% Sodium 142mg 6% Total Carbohydrate 49g 18% Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.