Ice cream pie

By btaylor

Ingredients

• 1 graham cracker pie crust, 9 inch
• 1/2 gallon vanilla ice cream -- slightly softened
• 3 egg whites (room temperature)
• 3 T powdered sugar
• dash salt
• 2 -3 T marshmallow cream
• 1 can sweetened condensed milk
• 2 squares baking chocolate
• dash salt
• 1 teaspoon vanilla
• 1/2 cup boiling water (may need 1 cup)

Preparation

Step 1

Pack ice cream into the graham cracker pie crust and put in the freezer to harden.

Meringue
When pie is frozen, beat 3 egg whites, add 3 tablespoons of sugar (one spoonful at a time), and a dash of salt and beat until stiff.

Add 2-3 Tablespoons of marshmallow cream and beat well to form meringue.

Remove pie from freezer, cover with meringue and bake at 450 degrees until slightly brown on tips of meringue.

Carefully cover and refreeze.

Fudge Sauce
Heat 1 can sweetened condensed milk, 2 squares of baking chocolate, a dash of salt, and 1 tsp. vanilla. Cook, stirring until mixture is dark and thick. Add 1/2 to 1 cup boiling water stirring until it is of the right consistency for pouring. Can use alternative hot fudge sauce from Panasonic microwave cookbook.

When ready to serve, remove from freezer a few minutes ahead of time. Slice pie and serve with hot fudge sauce.

Graham cracker crust
2 c crumbs
1 t cinnamon
1/4 c sugar
1 stick butter
Bake 350 degrees for 10 minutes and let cool