Double strawberry ice cream pie - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| 6 | tablespoons | (3/4 stick) butter, melted |
| 2 | tablespoons | Sugar |
| 1 | pint | Strawberry ice cream, slightly softened |
| 1 | pint | Vanilla ice cream, slightly softened |
| 1 | pack | (16-oz) frozen unsweetened strawberries, thawed, undrained |
| 16 | larges | Marshmallows |
| 2 | Egg whites, room temp. | |
| ¼ | cup | Sugar |
| ⅛ | tablespoon | Salt |
Directions
Preheat oven to 400F. Combine graham cracker crumbs, butter and 2 tablespoons sugar and press into 9-inch-diameter pie pan with 1½-inch high sides. Bake until edges begin to darken, about 8 minutes. Cool completely.
Spoon strawberry ice cream evenly into crust. Freeze 25 minutes.
Spread vanilla ice cream over. Cover tightly and freeze until firm, about I hour. (Can be prepared 1 week ahead.) Strain 2 T juice from strawberries. Stir marshmallows with juice in heavy small saucepan over low heat until melted. Cool completely.
Meanwhile, beat whites in medium bowl to soft peaks. Gradually add ¼ cup sugar and salt and beat until stiff but not dry. Fold in cooled marshmallows. Spread over ice cream. Cover and freeze until ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve pie, topping each piece with spoonful of strawberries.
Bon Appetit/August/89 Scanned & fixed by Di and Gary