Total Time
25hrs 40mins
Prep 40 mins
Cook 25 hrs

This can be made ahead; cover and freeze up to 2 days.

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a