|
|
|
1 (9-inch) pre-baked pie shell Filling: 1 1/2 quarts (about 6 cups) strawberry ice cream 1 cup strawberry jam or sundae topping Topping: 3 egg whites Dash of cream of tartar 1/4 cup sugar Garnish: fresh strawberries and/or strawberry jam, optional Chill pastry shell after baking. Spread bottom with strawberry jam or topping. Reserve a little to drizzle over top. Soften ice cream at room temperature; beat with electric mixer until smooth and creamy. Spread ice cream evenly over bottom of pie shell, mounding it in the center. Place in freezer immediately while preparing the meringue topping. Topping: Whip egg whites in mixer bowl until very frothy; add cream of tartar and continue beating until stiff peaks form. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy. Spread meringue evenly over ice cream in shell to the edges to seal well. Bake pie at 450 degrees until slightly browned, 4-5 minutes. Drizzle strawberry jam over top, if used. Yield: one pie. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |