Wednesday, April 21, 2010

Rice Chex Ice Cream Pie

3 1/2 cups Rice Chex crushed into 1 cup, 7 T.butter (melted), 1/3 cup sugar, 6 T. sugar, 1/3 cup coconut, 2 cups or 1 pt. each vanilla ice cream and orange sherbet, 3 egg whites (room temperature), 1/4 t. cream of tarter, 1/2 t. vanilla extract.

Butter a 9" pie plate. Toast Rice Chex in a shallow baking pan 10 minutes @ 350 degrees. In a small bowl combine melted butter, 1/3 cup sugar, add Rice Chex crumbs and coconut. Mix and press in pie plate to form a crust.

In a large bowl use electric mixer to combine ice cream and orange sherbet. Combine to make creamy thick (NOT runny). Spread over Rice Chex crust.

Place in freezer. In a small bowl beat egg whites, cream of tarter and vanilla extract until thick. Gradually add 6 T. sugar and beat stiff! Spread over pie. Freeze at least 6 hours or overnight.

When you're ready to serve bake in a preheated oven @ 475 degrees for about 2 - 2 1/2 minutes to toast meringue top ONLY! Serve immediately.

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