1/2 c. butter
1 c. confectioners' sugar
2 oz. unsweetened chocolate, melted & cooled
2 eggs
1 tsp. vanilla
1/4 tsp. peppermint
1 (9") pie shell, baked
1 pt. vanilla ice cream
3 egg whites, beaten stiff
1/8 tsp. salt
1/3 c. granulated sugar

Cream butter and confectioners' sugar until light and fluffy. Add chocolate eggs and flavorings. Beat thoroughly. Spread in bottom and on sides of pie shell. Chill several hours. Spread ice cream in center. Freeze until hard. Just before serving, gradually beat salt and sugar into egg whites, beating until stiff. Pile on pie. Place on wooden board. Bake at 475 degrees for 5 minutes until meringue is delicately browned.