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Show New styled baked Alaska makes summer treat! 1 Create fancy and fabulous ice cream desserts like Apricot Meringue Ice Cream Pie to top off any summer occasion. There's marshmallow in the airy-light meringue! Summer is the season lor all your favorite ice cream desserts, des-serts, plain or fancy. Family meals, parties, and company dinners all deserve a finale that looks fancy but is simple lo make. For instance, serve Apricot Meringue Ice Cream Pie. The basic recipe is a baked Alaska, ice cream inside a high, light and handsome meringue. me-ringue. But this Ice Cream Pie has a few new touches. Instead In-stead of a cake base it's set on lop a crisp crumb crust made - of crushed vanilla wafers. Instead In-stead of ice cream alone, we've I alternated layers of velvety vanilla ice cream with tangy apricot preserves. Then, the fluffy meringue which tops the pie has a deliciously different flavor, because it's made with melted marshmallows and a little apricot preserves whipped into the egg whites. To make serving easy, the crust and layered ice cream filling can be prepared in advance ad-vance and stored in the freezer. Just before dessert time, whip up the marshmallow-flavored meringue, spread it on the pie, sealing the edges carefully, and bake it just long enough to give it a delicate golden tint. Apricot Meringue Ice Cream Pie is a showpiece worthy of any special summer occasion. APRICOT MERINGUE ICE CREAM PIE Pie plate, 9"; 6 to 8 servings Preheated 350 oven 1 cup vanilla wafer crumbs l2 cup finely chopped nuts lj cup butter, melted 3 pints vanilla ice cream, slightly softened l2 cup apricot preserves 10 marshmallows 2 egg whites 2 teaspoons sugar Mix together crumbs and nuts; blend in butter. Press crumb mixture firmly against bottom and side of pie plate. The easy way is to use an 8- inch pie plate inside the 9- inch plate to press crumbs into shape. Bake 8 to 10 minutes min-utes in preheated 350 oven; cool, then chill in freezer. Spread 1 pint ice cream in crust; spread 2 tablespoons preserves over ice cream; freeze. Repeat two more times with remaining ice cream. In a saucepan over low heat melt marshmallows with remaining 2 tablespoons preserves. Beat egg whites until frothy; continuing contin-uing to beat, sprinkle in sugar, then slowly pour in marshmallows. marshmal-lows. Beat until stiff peaks form. Spread on pie, sealing edges. Place pie on board in preheated 500 oven. Bake 1 to 3 minutes or until meringue is delicately browned. |
