Ive made this for Christmas dessert. Prepare a pie crust from scratch or use a frozen one from your market. Bake, remove from oven and let cool completely. Remove a quart of ice cream from freezer about ten minutes before you put it in the pie crust. It needs to be just soft enough to spread evenly, but not runny. You can use any flavor of ice cream, but Christmas ones like egg nog, candy cane or gingerbread are fun for celebrating Christmas.
Cover the ice cream filled pie crust with foil and put it back in the freezer. Prepare the meringue. You need egg whites from six eggs. You can separate raw eggs yourself. However, if you get any yoke in it, it wont get fluffy when you beat it. You can buy egg white already separated.. Be sure its just egg white, nothing added. Beat the egg white until fluffy and soft peaks form. Mix in a teaspoon of vanilla, a teaspoon of cream of tartar and a half cup powdered sugar. Remove the pie crust from freezer. Spread the egg white mixture evenly over the pie. Cook in a very hot oven for about four minutes. Remove from oven and serve immediately. The meringue will be solid and the ice cream will be just the right consistency. If you like to show off, you can cook the meringue with a blow torch like youd use for crème brulee. Merry Christmas, Abby _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
