| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Pie | 6 | Servings |
INGREDIENTS
| 1/3 | c | Butter |
| 1/2 | c | Sugar |
| 1 1/3 | c | Graham cracker crumbs |
| 1 | qt | Chocolate ice cream |
| softened | ||
| 3 | Egg whites, room temperature | |
| 1/2 | t | Cream of tartar |
| 1 1/2 | c | Chocolate sauce |
| 1/4 | c | Grand Marnier |
| 2 | T | Rum |
INSTRUCTIONS
Melt butter in small saucepan over low heat. Stir in 1/4 cup sugar to dissolve. Remove pan from heat. Place cracker crumbs in mixing bowl. Add butter/sugar mixture & mix well to blend. Pat into a 9-1/2 inch pie pan. Spread ice cream into crust. Freeze 1 hour. Preheat oven to 475 F. Beat egg whites with an electric mixer until soft peaks form. Sprinkle in cream of tartar & remaining 1/4 cup sugar, 1 tbs at time, while continuing to heat until stiff peaks form. Spread meringue over pie & bake in preheated oven only until meringue is lightly browned, about 2 minutes. Heat chocolate sauce in saucepan over low heat. Stir in Grand Marnier & rum. Cut pie into serving portions. Dress with chocolate sauce. KING'S WHARF MARRIOTT'S LINCOLNSHIRE RESORT, LINCOLNSHIRE From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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