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Strawberry Ice Cream Pie Recipe
|Vanilla ice cream||2 Pint, slightly softened|
|Baked 9 inch pie shell||1 (10 Inch Shell Will Do Either)|
|Crushed ripe strawberries||2 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Red food coloring||2 Drop|
|Sugar||1⁄4 Cup (4 tbs)|
|Ripe strawberries||1 Cup (16 tbs), rinsed, hulled, and sliced|
Serving size: Complete recipe
Calories 3680 Calories from Fat 1480
% Daily Value*
Total Fat 165 g253.1%
Saturated Fat 87.7 g438.4%
Trans Fat 0 g
Cholesterol 422.4 mg
Sodium 2399.3 mg100%
Total Carbohydrates 508 g169.2%
Dietary Fiber 13.8 g55.1%
Sugars 332.6 g
Protein 50 g100.6%
Vitamin A 81.3% Vitamin C 210.9%
Calcium 129.4% Iron 24.2%
*Based on a 2000 Calorie diet
Set in freezer until very firm.
Combine the marshmallows and crushed strawberries in a heavy saucepan.
Set over low heat, folding until marshmallows are half melted.
Remove from heat and continue folding until mixture is smooth and foamy.
Blend in the extract and food coloring; set aside to cool.
Beat egg whites and salt until frothy; gradually add the sugar, beating constantly until stiff peaks form.
Combine meringue with marshmallow mixture, folding until evenly blended.
Remove filled pastry shell from freezer; cover with sliced strawberries.
Top with meringue, sealing to edges.
Place pie on a wooden board and set under broiler with top of meringue about 4 inches from source of heat until meringue is lightly browned.
Or, return to freezer until ready to serve.