Baked Ice Cream Pie In Cocoa Crust

• 1/3 c. shortening
• 1 c. sifted flour
• 1/4 tsp. salt
• 4 tsp. cocoa
• 3/4 tsp. vanilla
• 3 Tbsp. water
• 1 qt. peppermint or vanilla ice cream
• 3 egg whites
• 1/4 tsp. salt
• 3/4 tsp. cream of tartar
• 6 Tbsp. sugar
• 1 tsp. vanilla

1. Pack ice cream firmly into cooled pie crust.
2. If not serving immediately, wrap and place in freezer until ready to serve.
3. Just before serving, make meringue by beating egg whites with salt until definite peaks form when beater is lifted.
4. Gradually beat in cream of tartar and sugar until meringue is very stiff.
5. Add vanilla. Pile meringue tightly over ice cream making sure meringue touches pie crust all the way around.
6. Bake in a very hot 450u0b0 oven for 3 minutes or until meringue is delicately browned.
7. Serve immediately.
8. Makes 8-inch deep pie or 9-inch shallow pie.

shortening, flour, salt, cocoa, vanilla, water, peppermint, egg whites, salt, cream of tartar, sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=422315 (may not work)