Pie crust, three ice cream flavors and a meringue-ordinary ingredients that come together to make an extraordinary dessert!
Makes 8 servings
Perfect Baked Pie Crust (below)
1 pint strawberry ice cream
1 pint vanilla ice cream
1 pint chocolate ice cream
Make Perfect Baked Pie Crust.
Pack scoops of ice cream, alternating flavors, in pie crust. Cover and
freeze about 2 hours or until firm.
Heat oven to 475°F. Make Meringue; mound onto ice cream. Spread over ice cream, sealing meringue to edge of crust. Bake 2 to 4 minutes or until top
is light brown. Serve immediately, or cover and freeze no longer than 48
hours. Cover and freeze any remaining pie.
Perfect Baked Pie Crust
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus
1 tablespoon shortening
2 to 3 tablespoons water
Heat oven to 475ºF.
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll
pastry under, even with plate; flute as desired. Prick bottom and side of
pastry thoroughly with fork.
Bake 8 to 10 minutes or until light brown; cool on wire rack.
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
Beat egg whites and cream of tartar in medium bowl with electric mixer on
high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue
beating until stiff and glossy. Do not underbeat. Beat in vanilla