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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