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A little like a baked Alaska in a pie shell, this delight would have once been an early summer treat. With modern supermarkets, fresh berries are available year round. This recipe is also wonderful with peaches or raspberries. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 pie shell, baked (either store bought or your own recipe)
- 16 marshmallows
- 2 tablespoons strawberries, crushed
- red food coloring
- 2 egg whites
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 1 quart vanilla ice cream (tempered in the refrigerator to soften slightly...about 1/2 hour)
- 1 cup fresh strawberries, sliced
- whole berries, for garnish
- Heat marshmallows with crushed strawberries slowly, folding over and over until half melted.
- Remove from heat and continue folding until mixture is smooth and fluffy.
- Add a drop or two of food coloring (you're looking for a pleasing pink color).
- Beat egg whites until they hold a peak, add sugar slowly, beating constantly; add salt.
- Blend lightly with marshmallow mixture.
- Pile ice cream into pie shell, cover with sliced strawberries and top with fluffy marshmallow meringue swirled attractively.
- Brown quickly under broiler or hot oven just until the tips of the meringue turn golden, about 30 seconds.
- Remove pie from oven, tuck whole berries in swirls; serve immediately.