1/3 c Butter
1/2 c Sugar
1 1/3 c Graham cracker crumbs
1 qt Chocolate ice cream;
-softened
3 Egg whites; room temperature
1/2 ts Cream of tartar
1 1/2 c Chocolate sauce
1/4 c Grand Marnier
2 tb Rum
Melt butter in small saucepan over low heat. Stir in 1/4 cup sugar to
dissolve. Remove pan from heat. Place cracker crumbs in mixing bowl. Add
butter/sugar mixture & mix well to blend. Pat into a 9-1/2 inch pie pan.
Spread ice cream into crust. Freeze 1 hour. Preheat oven to 475 F. Beat
egg whites with an electric mixer until soft peaks form. Sprinkle in cream
of tartar & remaining 1/4 cup sugar, 1 tbs at time, while continuing to
heat until stiff peaks form. Spread meringue over pie & bake in preheated
oven only until meringue is lightly browned, about 2 minutes. Heat
chocolate sauce in saucepan over low heat. Stir in Grand Marnier & rum. Cut
pie into serving portions. Dress with chocolate sauce.
KING’S WHARF
MARRIOTT’S LINCOLNSHIRE RESORT,
LINCOLNSHIRE
From the Micro Cookbook Collection of American recipes, downloaded from
Glen’s MM Recipe Archive,
Yields
6 Servings