Raspberry Ice Cream Pie

                                                        1 baked pie shell
                                                        2 Tbsp cornstarch
                                                        2 Tbsp raspberry flavored liqueur
                                                        1 cup red raspberry syrup
                                                        1-1/2 quarts vanilla ice cream

4 egg whites
1/4 tsp cream of tarter
1/4 tsp salt
1/2 cup sugar

In a small saucepan, combine cornstarch and raspberry liqueur. Stir in syrup. Cool, stirring constantly until mixture thickens and bubbles for three minutes. Remove from heat and cool completely. Alternately, layer the raspberry sauce and ice cream into the cooled pie shell in several layers. Begin by drizzling a layer of sauce onto the pie shell, layer with ice cream, then sauce, etc. (Note: You may want to reserve some sauce to drizzle over top of baked meringue before serving) End with an ice cream layer. Press down slightly on all layers. Freeze while making meringue. To make meringue, beat egg whites with cream of tartar and salt, until foamy. Beat in sugar, 1 tablespoon at a time until meringue stands in firm peaks. Remove pie from freezer and top with meringue, being sure to cover ice cream completely. Be sure to seal at edges of pastry.Freeze until serving time. When time to serve, preheat oven to 475F. Remove pie from freezer and bake three minutes or until meringue is a delicate brown. If desired, drizzle with remaining sauce. Cut into wedges and serve.

Compliments of Linda Girard