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1 qt. peppermint ice cream
1 c. marshmallow cream
3 egg whites
1 tsp. vanilla
8 oz. semi-sweet chocolate
Chocolate cookie wafers

Crust: 9 inch pie pan, crumble 1 1/2 cups chocolate cookie wafers, 3/4 stick butter, melted and 1 tablespoon sugar. Mix together and press in pie pan. Bake 10 minutes at 450 degrees.

Let ice cream soften slightly. In large bowl beat egg whites until stiff. Beat in marshmallow cream until whites hold their peaks and curl. Blend in vanilla. Swirl meringue over ice cream that has been put into cookie crust. Make sure to seal meringue at the crust.

Bake in 450 degree oven for 3 minutes. Put in freezer. Melt chocolate and drizzle over each piece before serving. Remove from freezer about 10 minutes before serving.

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