Ice Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Graham-Cracker Crust:
2 cups fine graham-cracker crumbs, approximately 14 whole graham-crackers
¼ cup granulated sugar
6 T. melted margarine or butter
Filling:
72 oz. (approximately) vanilla ice cream (or flavor of your choice)
Meringue:
3 egg whites
¼ t. cream of tartar
6 T. sugar
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Directions: |
Directions:Skip the premade graham-cracker crust and make your own.
Process the graham-crackers in a food processor or blender. Pulse until finely ground. The crackers can also be placed in a large plastic zip bag and then pulverized with a rolling pin into fine crumbs.Transfer the crumbs to a mixing bowl and add the sugar, mixing with a large fork.
Add the melted margarine and mix well. Scoop into to a 9" metal pie pan with deep sides (1¾"). Even out the crumb mixture using a ⅓ metal measuring cup to pack it down and even out the bottom and sides. Be sure the crumbs come up to the top edge of the pan. Chill for several hours.
Scoop ice cream into the chilled crust. Use a knife or spatula to pack down and smooth out the ice cream. Cover with plastic wrap and put the pie in the freezer overnight or at least several hours to allow the ice cream to get firm again.
Separate the eggs being sure no yolk gets in with the whites. In a grease free metal or glass bowl, beat the whites until foamy.Add the cream of tartar and continue beating until soft peaks form.Very gradually beat in the sugar untill it is completely dissolved.Beat on high speed until the peaks are stiff.Spread the meringue over the pie sealing it to the edges of the crust.The meringue will insulate the ice cream while cooking.
Place in a 350º preheated oven and cook for approximately 10 minutes or until the meringue is lightly browned.Remove and immediately place in the freezer for 4-6 hours before serving.
The pie can be served plain, drizzled with chocolate, butterscotch or raspberry sauce or with fruit.
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