One4 ouncebag of Red Bird Peppermint Puffs, crushed
2ouncesunsweetened chocolate
1/2cupButter
3 egg yolks, beaten (reserve egg whites)
1-1/2cupspowdered sugar
1-1/2teaspoonvanilla
3eggwhites, beaten to soft peaks
Instructions
Chocolate Cookie Crust
In a blender or food processor, blend until cookies are a fine mix.
Using in a fork stir in the butter until mixed thoroughly.
Press the cookie mix into a 10-inch pie plate.
Filling & Assembly
Scoop 8 generous scoops of ice cream into prepared crust. Place pie in freezer while preparing the remainder of the filling.
Place the peppermint puff candies into a large plastic bag and crush with a mallet. Measure out 1/4 cup for the garnish. The remaining crushed candy will be added to the chocolate layer.
In a sauce pan melt the butter and chocolate on low, just until melted.
Whisk in the egg yolks, powdered sugar, and vanilla, set aside.
Place the egg whites into a separate bowl and beat with an electric mixer (I like my KitchenAid) until soft peaks form.
Fold the egg whites into the chocolate mixture and stir in the remaining crushed candy (about 3/4 cup).
Poor onto the chip mint ice layer and freezer for 5 to 8 hours.
Use the reserved 1/4 cup of crushed peppermint candies for garnish. Let sit at room temp for 10 to 15 minutes before slicing.