Peppermint Pie with Chocolate Sauce

For the pie:
1½ c. chocolate wafers, crushed
1/3 c. melted butter
1½ quarts Blue Bell Peppermint Ice Cream, slightly softened
3 egg whites
¼ t. cream of tartar
½ c. sugar

For the Chocolate Sauce:
6 oz. semi-sweet chocolate chips
½ c. butter, cut into pieces

Preheat the oven to 350°F.  In a 9-inch pie plate, combine crushed wafers and butter.  Press mixture against the bottom and side to form a crust and bake 6 to 8 minutes.  Let crust cool completely on a wire rack.  Place in freezer for at least 30 minutes.  Remove crust from freezer and fill with ice cream mounding it slightly in the center.  Return to freezer while preparing the meringue.  In a small bowl with mixer at high speed, beat egg whites and cream of tartar until foamy.  Gradually add sugar, 1 T. at a time, beating well after each addition, until sugar is completely dissolved and whites are stiff but not dry.  Spread meringue over ice cream, sealing it well to the crust.  Place in freezer for at least 8 hours or up to 3 days.  To serve, preheat the oven to 475°F.  Melt chocolate and butter in a microwave-safe dish at low power for approximately 2 – 3 minutes.  Stir until blended and keep warm.  Bake pie in oven about 2 minutes, just until the meringue turns golden.  Drizzle 3 T. of chocolate sauce over pie.  Serve immediately with remaining sauce.  Makes 8 – 10 servings.