Yield: 6 Servings
|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|
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.
MARRIOTT'S LINCOLNSHIRE RESORT, LINCOLNSHIRE
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .