| 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 |
ts |
Cream of tartar |
| 1 1/2 |
c |
Chocolate sauce |
| 1/4 |
c |
Grand Marnier |
| 2 |
tb |
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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