Frozen Raspberry Ribbon Pie

Total Time: 25 hrs 40 mins Preparation Time: 40 mins Cook Time: 25 hrs

Ingredients

• Servings: 12
• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 cups raspberries
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 cup butter or 1/4 cup margarine, cut up
• 2 pints vanilla ice cream, softened
• 4 large egg whites, at room temperature
• 1/8 teaspoon salt
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 crust:.
• 2 preheat oven to 350. mix crumbs and butter in small bowl until evenly moistened. press into bottom and side of 9-inch pie plate. bake 10 minutes. cool on wire rack. freeze crust 1 hour.
• 3 filling:.
• 4 puree raspberries in food processor or blender. strain through fine sieve into 4-cup microwaveproof measure.
• 5 stir in sugar and cornstarch and add butter. cover with plastic wrap, turning back one section to vent.
• 6 microwave on high, stirring once, until thickened, about 4 minutes. whisk until smooth, then cool to room temperature.
• 7 spread 1 pint ice cream evenly over crust and cover with 1 cup raspberry mixture.
• 8 freeze 30 minutes. cover pie and freeze overnight.
• 9 topping:.
• 10 preheat oven to 450. beat egg whites and salt in mixer bowl at medium speed to soft peaks. gradually beat in sugar and vanilla and continue to beat until stiff.
• 11 unwrap frozen pie. spread meringue with spatula to completely cover top of pie, mounding more meringue in center. swirl meringue with back of spoon to form peaks.
• 12 bake 2 minutes or until topping is just browned. immediately place in freezer and freeze at least 1 hour.