Things You'll Need:
- (crust) 1 C all-purpose flour
- (crust) 3 tbsp confectioners' sugar
- (crust) 1/2 C butter
- (crust) 1/3 C finely chopped nuts
- (filling) 2 pints cherry ice cream, softened
- (filling) 1 pint vanilla ice cream, softened
- (meringue) 2 egg whites
- (meringue) 1/2 tsp cream of tartar
- (meringue) 1/4 C granulated sugar
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Step 1
Crust instructions: Beat together the flour, sugar, and butter until well blended.
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Step 2
Crust instructions continued: Stir in the nuts.
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Step 3
Crust instructions continued: Press onto the bottom and sides of a 9" pie plate, building up an edge. Puncture the crust with a fork.
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Step 4
Crust instructions continued: Bake in the oven for 15 to 18 minutes or until lightly browned.
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Step 5
Crust instructions continued: Cool completely.
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Step 6
Filling instructions: Spoon one pint of the cherry ice cream into the completely cooled crust. Pack it down with the back of teh spoon. Freeze.
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Step 7
Filling instructions: Repeat with the vanilla ice cream and the remaining 1 pint of cherry ice cream. Cover with plastic wrap and freeze until firm.
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Step 8
Meringue instructions: Beat the egg whites until foamy. A hand mixer can make this less tedious.
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Step 9
Meringue instructions: Add the cream of tartar and beat until soft peaks form.
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Step 10
Meringue instructions: Add the sugar, 1 tablespoon at a time. Beat until stiff peaks form.
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Step 11
Meringue instructions: Remove the plastic wrap from the pie and spread the meringue over the ice cream, sealing the edges to the crust.
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Step 12
Have oven preheated to 500.
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Step 13
Bake in the preheated oven 1 to 3 minutes, or until the meringue is lightly browned. Serve immediately.
