In the South, ice-cream pies are closely related to icebox pies and are popular at children’s birthday parties and summer ice-cream socials. There are endless variations of ice-cream pies with different flavors of ice cream and additional flavorings. Despite being briefly baked to brown the meringue, the ice cream in these pies miraculously maintains its firm texture. It is recommended to serve the pie immediately after it comes out of the oven to enjoy it at its best.
Makes 6 to 8 servings
INGRDIENTS:
- 1 cup graham cracker crumbs
- 8 tablespoons (1 stick) butter, cut into bits and softened
- 1 quart vanilla ice cream, softened slightly
- 4 large egg whites
- 1⁄8 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar, sifted
- 3 tablespoons grated orange zest
INSTRUCTIONS:
- In a bowl, combine the cracker crumbs and butter, then blend the mixture using your fingertips.
- Press the mixture onto the bottom and sides of a 9-inch pie plate and chill it for 2 hours.
- Fill the chilled crust with ice cream, spreading it evenly with a rubber spatula. Cover the pie with plastic wrap and freeze until the ice cream hardens, approximately 2 hours.
- Preheat the oven to 450°F.
- In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
- Add the vanilla and sugar gradually, one tablespoon at a time, while continuously beating, until the meringue holds stiff peaks.
- Sprinkle the orange zest evenly over the ice cream in the pie shell, then spread the meringue evenly on top.
- Bake the pie just until the meringue turns golden brown, which takes about 2 minutes.
- Serve the pie immediately after baking.
