Mile-high ice cream pie

Yield: 6 Servings

Measure Ingredient
⅓ cup Butter
½ cup Sugar
1⅓ cup Graham cracker crumbs
1 quart Chocolate ice cream; softened
3 Egg whites; room temperature
½ teaspoon Cream of tartar
1½ cup Chocolate sauce
¼ cup Grand Marnier
2 tablespoons Rum

Melt butter in small saucepan over low heat. Stir in ¼ cup sugar to dissolve. Remove pan from heat. Place cracker crumbs in mixing bowl. Add butter/sugar mixture & mix well to blend. Pat into a 9-½ inch pie pan.

Spread ice cream into crust. Freeze 1 hour. Preheat oven to 475 F. Beat egg whites with an electric mixer until soft peaks form. Sprinkle in cream of tartar & remaining ¼ cup sugar, 1 tbs at time, while continuing to heat until stiff peaks form. Spread meringue over pie & bake in preheated oven only until meringue is lightly browned, about 2 minutes. Heat chocolate sauce in saucepan over low heat. Stir in Grand Marnier & rum. Cut pie into serving portions. Dress with chocolate sauce.



From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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