Baked Ice Cream Pie In Cocoa Crust
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sifted flour||1 Cup (16 tbs)|
|Vanilla ice cream||1 Quart (or peppermint)|
|Cream of tartar||3⁄4 Teaspoon|
Cut shortening into sifted dry ingredients until mixture is consistency of corn meal and small peas.
Combine vanilla and water.
Gradually sprinkle enough liquid over flour mix- ture to dampen dough.
Blend with fork or pastry blender.
Place dough on waxed paper.
Knead 3 times.
Let stand at room temperature for 15 to 20 minutes.
Roll out dough.
Fit into pie pan.
Bake in a very hot oven (450°F.) 8 to 10 minutes.
Pack ice cream firmly into thoroughly cooled pie crust.
Wrap, mark and place in freezer if pie is not to be served immediately.
Just before serving make meringue by beating egg whites with salt until definite peaks will form when beater is lifted.
Gradually beat in cream of tartar and sugar until meringue is very stiff.
Pile meringue lightly over ice cream making sure meringue touches pie crust all the way around.
Bake in a very hot oven (450°F.) 3 minutes, or until meringue is delicately browned.
Makes 8 inch deep pie or 9 inch shallow pie.