Butter Crunch Alaska Pie
|Butter crunch crust||1|
|Ice cream||3 Pint, softened|
|Cream of tartar||1⁄4 Teaspoon|
Bake pie crust.
Pack ice cream in crust.
Freeze until firm, about 8 hours.
Move oven rack to lowest position.
Heat oven to 500°.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not under-beat.
Beat in vanilla.
Heap meringue over ice cream; spread over ice cream, carefully sealing to edge of crust.
Bake until meringue is light brown, 3 to 5 minutes.
Let stand 10 to 15 minutes before serving to make cutting easier.