Strawberry Sundae Pie Recipe
Ingredients
| 1 1/4 cups fine gingersnap cooky crumbs | ||
| Sugar | 1 Tablespoon | |
| Melted butter | 1/3 Cup (16 tbs) | |
| Frozen strawberries package | 1 , sliced | |
| Egg whites | 3 | |
| Dash each salt and cream of tartar | ||
| Sugar | 6 Tablespoon | |
| Vanilla Ice Cream | 1 Quart | |
Directions
Combine cooky crumbs with the 1 tablespoon sugar and the melted butter.
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.
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.
Chef
