- 1 pie crust mix
- 2 tablespoons granulated sugar
- 1 egg, beaten
- 2 tablespoons cornstarch
- 2 tablespoons raspberry liqueur or white wine
- 1 cup bottled red raspberry syrup
- Red food coloring
- 1 quart vanilla ice cream
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- Combine pie crust mix with 2 tablespoons sugar in bowl; stir in egg with fork
until well blended.
- Press dough into 10-inch pie plate. Pierce bottom of pastry
with a fork.
- Bake for 15 minutes.
- Combine cornstarch and raspberry liqueur or wine in saucepan; stir in raspberry
syrup. Cook stirring constantly, until sauce thickens and bubbles, approximately
3 minutes. Remove from heat; tint a bright red.
- Drizzle several spoonsful of raspberry
sauce on bottom of cooled pastry.
- Scoop out the ice cream with a large spoon; then
layer the scoops over the sauce, drizzling more sauce over.
- Continue layering sauce
and ice cream, ending with ice cream.
- Press down slightly on all layers. Freeze while making meringue.
- In medium size bowl, beat egg whites with cream of tartar and salt until foamy
white and double in volume.
- Beat in the sugar, 1 tablespoon at a time, until meringue
stands in firm peaks.
- Frost ice cream completely with a thick coating of meringue,
being sure to spread meringue onto pastry edge making deep swirls and peaks. Freeze
until serving time.
- When ready to serve, bake at 475 degrees F for 3 minutes or until meringue is
touched with brown.
- Drizzle with remaining sauce. Cut into wedges to serve.
- If raspberry syrup is hard to fine, Melba Sauce may be made and used.