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1 c Graham cracker crumbs 1 pk (16-oz) frozen unsweetened
6 tb (3/4 stick) butter, melted -strawberries, thawed,
2 tb Sugar -undrained
1 pt Strawberry ice cream, 16 lg Marshmallows
-slightly softened 2 Egg whites, room temp.
1 pt Vanilla ice cream, 1/4 c Sugar
-slightly softened 1/8 tb Salt
Preheat oven to 400F. Combine graham cracker crumbs, butter and 2
tablespoons sugar and press into 9-inch-diameter pie pan with 1
1/2-inch high sides. Bake until edges begin to darken, about 8
minutes. Cool completely.
Spoon strawberry ice cream evenly into crust. Freeze 25 minutes.
Spread vanilla ice cream over. Cover tightly and freeze until firm,
about I hour. (Can be prepared 1 week ahead.)
Strain 2 T juice from strawberries. Stir marshmallows with juice in
heavy small saucepan over low heat until melted. Cool completely.
Meanwhile, beat whites in medium bowl to soft peaks. Gradually add
1/4 cup sugar and salt and beat until stiff but not dry. Fold in
cooled marshmallows. Spread over ice cream. Cover and freeze until
ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed
berries.) Serve pie, topping each piece with spoonful of strawberries.
Yields
8 servings
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