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Mile High Ice Cream Pie

Yield 1 (9-inch) pie


  • 1 pint vanilla ice cream, softened
  • 1 (9-inch) baked pastry shell
  • 1 pint chocolate ice cream, softened
  • 8 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate Sauce

How to Make It

  1. Spoon softened vanilla ice cream into pastry shell, spreading evenly; freeze until firm. Evenly spread softened chocolate ice cream over vanilla layer. Freeze overnight.

  2. Combine egg whites (at room temperature) and cream of tartar in a large mixing bowl; beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, and vanilla, beating until stiff peaks form. Quickly spread meringue over frozen pie, sealing to edge. Place under broiler 1 minute or until meringue is lightly browned.

  3. Return to freezer until serving time. Cut pie into wedges; place on individual plates, and serve with Chocolate Sauce.

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