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Frozen Peppermint Pie

2 ounces milk chocolate, melted
1/2 cup butter
2 cups confectioners` sugar
2 eggs, separated
1 (12 ounce) box vanilla wafers, crushed and divided
1/2 cup pecans, chopped
1 quart peppermint ice cream, softenedMelt chocolate with butter in top of double boiler. Remove from heat and stir in confectioners` sugar. Add slightly beaten egg yolks. Beat ingredients together. Beat egg whites until stiff and fold into chocolate mixture. Spread 1/2 vanilla wafer crumbs onto bottom of 13 x 9-inch pan. Sprinkle 1/2 pecans over wafers. Drizzle 1/2 cup chocolate sauce over pecans. Spread ice cream on crust. Top with remaining chocolate sauce. Top with remaining crumbs and pecans. Freeze at least 12 hours.Remove from freezer 5 minutes before cutting.NOTE: If peppermint ice cream is unavailable, substitute with 1 quart vanilla ice cream mixed with 1 cup crushed peppermint.

Pina colada ice cream pie
Pina Colada Ice Cream Pie1 graham cracker pie crust1 pint vanilla ice cream1 pint pineapple sherbet1/3 cup liquid pina colada mix1/4 teaspoon rum extract (optional)Slightly soften ice cream and sherbet; stir in remaining ingredients. Pour into pie shell. Refreeze. (Upload by user)