Double Strawberry Ice Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Since Lynn's birthday is in the middle of summer, her mother used to make this as Lynn's birthday cake when she was growing up. Ingredients:
1 cup graham cracker crumbs |
6 tablespoons (3/4 stick) butter, melted |
2 tablespoons sugar |
1 pint strawberry ice cream, slightly softened |
1 pint vanilla ice cream, slightly softened |
1 16-ounce package frozen unsweetened strawberries, thawed, undrained |
16 large marshmallows |
2 egg whites, room temperature |
1/4 cup sugar |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 400°F. Combine graham cracker crumbs, butter and 2 tablespoons sugar and press into 9-inch-diameter pie pan with 1 1/2-inch-high sides. Bake until edges begin to darken, about 8 minutes. Cool completely.
2. Spoon strawberry ice cream evenly into crust. Freeze 25 minutes. Spread vanilla ice cream over. Cover tightly and freeze until firm, about 1 hour. (Can be prepared 1 week ahead.)
3. Strain 2 tablespoons juice from strawberries. Stir marshmallows with juice in heavy small saucepan over low heat until melted. Cool completely.
4. Meanwhile, beat whites in medium bowl to soft peaks. Gradually add 1/4 cup sugar and salt and beat until stiff but not dry. Fold in cooled marshmallows. Spread over ice cream. Cover and freeze until ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve pie, topping each piece with spoonful of strawberries.
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