Ice Cream Pie
|Granulated sugar||6 Tablespoon|
|Ice cream||2 Pint|
Line a 9" pie plate with pastry, having a fluted edge.
Then bake in a hot oven of 450°F for 15-18 min.
Chill thoroughly in the refrigerator.
Just before serving, beat the egg whites until quite stiff, then add the sugar gradually, while continuing to beat until stiff but not dry, using a hand or electric beater at high speed.
Fill the baked pie shell with the ice cream, then completely cover the entire surface of ice cream with the meringue.
Bake in a very hot oven of 500ºF for 2-3 min.; and then serve at once.
If to be held for a few minutes, store at once in refrigerator.