Double strawberry ice cream pie - bon appetit

8 servings

Ingredients

Quantity Ingredient
1 cup Graham cracker crumbs
6 tablespoons (3/4 stick) butter, melted
2 tablespoons Sugar
1 pint Strawberry ice cream, slightly softened
1 pint Vanilla ice cream, slightly softened
1 pack (16-oz) frozen unsweetened strawberries, thawed, undrained
16 larges Marshmallows
2 Egg whites, room temp.
¼ cup Sugar
⅛ tablespoon Salt

Directions

Preheat oven to 400F. Combine graham cracker crumbs, butter and 2 tablespoons sugar and press into 9-inch-diameter pie pan with 1½-inch high sides. Bake until edges begin to darken, about 8 minutes. Cool completely.

Spoon strawberry ice cream evenly into crust. Freeze 25 minutes.

Spread vanilla ice cream over. Cover tightly and freeze until firm, about I hour. (Can be prepared 1 week ahead.) Strain 2 T juice from strawberries. Stir marshmallows with juice in heavy small saucepan over low heat until melted. Cool completely.

Meanwhile, beat whites in medium bowl to soft peaks. Gradually add ¼ cup sugar and salt and beat until stiff but not dry. Fold in cooled marshmallows. Spread over ice cream. Cover and freeze until ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve pie, topping each piece with spoonful of strawberries.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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