STRAWBERRY ICE CREAM PIE
A little like a baked Alaska in a pie shell, this delight would have once been an early summer treat. With modern supermarkets, fresh berries are available year round. This recipe is also wonderful with peaches or raspberries. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Frozen Desserts
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat marshmallows with crushed strawberries slowly, folding over and over until half melted.
- Remove from heat and continue folding until mixture is smooth and fluffy.
- Add a drop or two of food coloring (you're looking for a pleasing pink color).
- Beat egg whites until they hold a peak, add sugar slowly, beating constantly; add salt.
- Blend lightly with marshmallow mixture.
- Pile ice cream into pie shell, cover with sliced strawberries and top with fluffy marshmallow meringue swirled attractively.
- Brown quickly under broiler or hot oven just until the tips of the meringue turn golden, about 30 seconds.
- Remove pie from oven, tuck whole berries in swirls; serve immediately.
Nutrition Facts : Calories 450.6, Fat 20.7, SaturatedFat 9, Cholesterol 42.2, Sodium 363, Carbohydrate 62, Fiber 2.3, Sugar 40.8, Protein 6.9
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