Mile High Mincemeat Pie
|Vanilla ice cream||2 Quart|
|Prepared mincemeat||2 Cup (32 tbs)|
|Slivered toasted almonds||1⁄2 Cup (8 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Baked 10 inch pie shell||1|
Let ice cream stand at room temperature to soften slightly.
Meanwhile, line a 10-inch pie plate with foil.
Combine mincemeat and almonds, mixing well.
Into' foil-lined plated, spoon ice cream in alternate layers with mincemeat mixture, ending with ice cream.
Freeze until ready to use (several hours).
To serve: In large bowl of electric mixer, let egg whites warm to room temperature (for about 1 hour).
Mix in vanilla and cream of tartar, and beat mixture athigh speed just until frothy.
Add sugar, 2 tablespoons at time, beating well after each addition.
Continue beating until meringue is shiny and stiff peaks form.
Preheat oven to 425 degrees.
Remove foil from bottom of frozen ice cream-mincemeat layer, and place ice cream-mincemeat in baked pie shell.
Use metal spatula to spread meringue over the pie, covering the ice cream and edge of crust completely.
Make decorative swirls on top of meringue, and place on lowest shelf of oven.
Bake 7-8 minutes, or just until meringue is golden brown.