*** NOTE: Chocolate or graham cracker crust for this recipe. Three types of ice cream are also preferred, such as vanilla, chocolate, etc. Scoop ice cream into baked pie shell. You can alternate flavors. Pack well and freeze till firm. Beat room temperature egg whites with cream of tartar. Gradually add sugar. Beat till stiff and glossy. Then beat in vanilla. Remove pie and pile meringue on top of ice cream. Bake in 500F oven for 4-5 minutes or till meringue is lightly brown. Serve immediately.
Yield: 6 Servings
Cajun Country -- New Iberia, Louisiana