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Strawberry Sundae Pie Recipe
|Fine gingersnap cookie crumbs||1 1⁄4 Cup (20 tbs)|
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Frozen sliced strawberries||1 Pound (1 Package)|
|Cream of tartar||1 Dash|
|Vanilla ice cream||1 Quart|
Serving size: Complete recipe
Calories 4330 Calories from Fat 1714
% Daily Value*
Total Fat 193 g296.2%
Saturated Fat 108.6 g543%
Trans Fat 0 g
Cholesterol 571 mg
Sodium 3001.8 mg125.1%
Total Carbohydrates 601 g200.4%
Dietary Fiber 22.7 g91%
Sugars 386.7 g
Protein 62 g123.9%
Vitamin A 119.9% Vitamin C 320.9%
Calcium 153.9% Iron 130.9%
*Based on a 2000 Calorie diet
Press into a greased 9-inch pie pan.
Chill several hours.
Thaw strawberries, then drain.
Make meringue by beating egg whites with salt and cream of tartar until just stiff.
Gradually add the 6 tablespoons sugar, beating after each addition until the mixture is glossy.
At serving time pack firm ice cream into crust; cover with drained berries.
Spread with meringue, being sure it is sealed tightly to edge of pie.
Set pie on a board, put into very hot oven (475°) for 3 to 5 minutes.
Cut into wedges and serve immediately.