Frozen Raspberry Ribbon Pie |
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Prep Time: 40 Minutes Cook Time: 1500 Minutes |
Ready In: 1540 Minutes Servings: 12 |
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This can be made ahead; cover and freeze up to 2 days. Ingredients:
1 1/2 cups chocolate cookie crumbs |
1/4 cup butter or 1/4 cup margarine, melted |
2 cups raspberries |
1/2 cup sugar |
1 tablespoon cornstarch |
1/4 cup butter or 1/4 cup margarine, cut up |
2 pints vanilla ice cream, softened |
4 large egg whites, at room temperature |
1/8 teaspoon salt |
1/3 cup sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Crust:.
2. Preheat oven to 350. Mix crumbs and butter in small bowl until evenly moistened. Press into bottom and side of 9-inch pie plate. Bake 10 minutes. Cool on wire rack. Freeze crust 1 hour.
3. Filling:.
4. Puree raspberries in food processor or blender. Strain through fine sieve into 4-cup microwaveproof measure.
5. Stir in sugar and cornstarch and add butter. Cover with plastic wrap, turning back one section to vent.
6. Microwave on high, stirring once, until thickened, about 4 minutes. Whisk until smooth, then cool to room temperature.
7. Spread 1 pint ice cream evenly over crust and cover with 1 cup raspberry mixture.
8. Freeze 30 minutes. Cover pie and freeze overnight.
9. Topping:.
10. Preheat oven to 450. Beat egg whites and salt in mixer bowl at medium speed to soft peaks. Gradually beat in sugar and vanilla and continue to beat until stiff.
11. Unwrap frozen pie. Spread meringue with spatula to completely cover top of pie, mounding more meringue in center. Swirl meringue with back of spoon to form peaks.
12. Bake 2 minutes or until topping is just browned. Immediately place in freezer and freeze at least 1 hour.
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