Strawberry Ice Cream Pie
|Vanilla ice cream||2 Pint, slightly softened|
|Baked 9 inch pie shell||1 (10 Inch Shell Will Do Either)|
|Crushed ripe strawberries||2 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Red food coloring||2 Drop|
|Sugar||1⁄4 Cup (4 tbs)|
|Ripe strawberries||1 Cup (16 tbs), rinsed, hulled, and sliced|
Spoon ice cream into cooled pastry shell and spread evenly.
Set in freezer until very firm.
Combine the marshmallows and crushed strawberries in a heavy saucepan.
Set over low heat, folding until marshmallows are half melted.
Remove from heat and continue folding until mixture is smooth and foamy.
Blend in the extract and food coloring; set aside to cool.
Beat egg whites and salt until frothy; gradually add the sugar, beating constantly until stiff peaks form.
Combine meringue with marshmallow mixture, folding until evenly blended.
Remove filled pastry shell from freezer; cover with sliced strawberries.
Top with meringue, sealing to edges.
Place pie on a wooden board and set under broiler with top of meringue about 4 inches from source of heat until meringue is lightly browned.
Or, return to freezer until ready to serve.