Becky Luigart-Stayner
8 servings (serving size: 1 wedge)

The layer of meringue insulates the ice cream mixture, keeping it from melting under the broiler.

How to Make It

Step 1

Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside.

Step 2

Place softened ice cream and sorbet in a large bowl; beat with a mixer at medium speed until smooth. Spoon mixture into prepared pie plate; place in freezer.

Step 3

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed. Increase speed to high; beat until stiff peaks form. Fold in rind. Spread over ice cream. Loosely cover, and freeze 4 hours or until firm.

Step 4

Preheat broiler.

Step 5

Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.

Ratings & Reviews

kimmiller's Review

June 12, 2014

Kvavava's Review

December 19, 2013

cantorkay's Review

August 19, 2012

SuchAGoodCook's Review

June 25, 2010
My family did not like this pie as is at all but with serious changes they love it. First I made a real crust out of either crushed graham crackers or vanilla wafers and butter- so much better and easier to serve. Forget the sorbet and just use your favorite ice cream. For special occasions make layers of different ice cream. The original meringue is perfect.