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Mile High Ice Cream Pie

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  • Spread the chocolate ice cream in pie shell; top with layer of strawberry ice cream and place in freezer.
  • Meanwhile, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy. Spread meringue over ice cream, which should be well frozen, carefully sealing to edge of pastry.
  • Bake in very hot oven at 475°F for 2 or 3 minutes or until meringue is lightly browned. Freeze pie several hours or overnight. Serve with the Chocolate Sauce below.
  • Chocolate Sauce
  • Heat the chocolate and water together over low heat, stirring constantly. Stir in sugar and salt. Simmer until slightly thickened, about 5 minutes. Remove and add butter and vanilla. Serve warm over wedges of pie.

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