Husband’s Aunt Teaches Method for Pie

“As a bride from Wisconsin, I arrived in Granada Hills with no cooking skills,” Gwyneth G. Kohn writes. “However, my husband’s aunt lived in North Hollywood, and she taught me by ‘remote control.’ I would telephone her for recipes, and she would instruct me over the phone. That is how I acquired this recipe and learned to make this luscious pie. Friends, family and ice cream fans favor it.” MERINGUE ICE CREAM PIE

4 egg whites

1/2 teaspoon cream of tartar

1 cup sugar

1 quart vanilla ice cream

1 cup whipping cream

2/3 cup chocolate syrup

1/2 teaspoon peppermint extract

Shredded coconut, optional

Beat egg whites until frothy. Add cream of tartar. Beat until soft peaks form. Gradually add sugar, beating until stiff but not dry. Pour into 10-inch buttered pie plate. Push high around sides. Bake at 300 degrees 35 minutes. Cool.

Soften ice cream just enough to spread in shell. Place in shell and freeze. Whip cream. Fold in chocolate syrup and peppermint extract. Spread over ice cream. Return to freezer.

Just before serving, garnish with sprinkling of coconut. Makes 6 to 8 servings.

Note: Cracks in meringue are to be expected.

--GWYNETH G. KOHN

Encino