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Baked Ice Cream Pie In Cocoa Crust Recipe
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sifted flour||1 Cup (16 tbs)|
|Vanilla ice cream||1 Quart (or peppermint)|
|Cream of tartar||3⁄4 Teaspoon|
Serving size: Complete recipe
Calories 3477 Calories from Fat 1575
% Daily Value*
Total Fat 176 g271.5%
Saturated Fat 83.1 g415.6%
Trans Fat 9 g
Cholesterol 416.2 mg
Sodium 1397.5 mg58.2%
Total Carbohydrates 424 g141.3%
Dietary Fiber 16.6 g66.6%
Sugars 292.6 g
Protein 59 g118.9%
Vitamin A 79.7% Vitamin C 9.5%
Calcium 126.4% Iron 53.9%
*Based on a 2000 Calorie diet
Combine vanilla and water.
Gradually sprinkle enough liquid over flour mix- ture to dampen dough.
Blend with fork or pastry blender.
Place dough on waxed paper.
Knead 3 times.
Let stand at room temperature for 15 to 20 minutes.
Roll out dough.
Fit into pie pan.
Bake in a very hot oven (450°F.) 8 to 10 minutes.
Pack ice cream firmly into thoroughly cooled pie crust.
Wrap, mark and place in freezer if pie is not to be served immediately.
Just before serving make meringue by beating egg whites with salt until definite peaks will form when beater is lifted.
Gradually beat in cream of tartar and sugar until meringue is very stiff.
Pile meringue lightly over ice cream making sure meringue touches pie crust all the way around.
Bake in a very hot oven (450°F.) 3 minutes, or until meringue is delicately browned.
Makes 8 inch deep pie or 9 inch shallow pie.