Ingredients
1/3 recipe Chocolate Chip Cookie dough (see recipe link below), raw (preferably homemade) at room temperature
3 cups (or enough to fill pie) very cold, good quality vanilla ice-Cream (I used Trader Joe’s)
3 egg whites
3/4 cup (6 oz) sugar
a pinch of cream of tartar
Instructions
Preheat oven to 350º F (180º C)
Press enough cookie dough into a pie dish, to line it completely, but don't put dough on the rim of the pie dish.
Bake at for about 20 to 25 minutes until it is completely cooked. It will be puffed up when it comes out of the oven, but will "deflate" like a cookie when it cools. Allow to cool completely in the dish.
Fifteen minutes before you are ready to serve dessert, preheat oven to 425º F (220º C) (do not use convection setting or the meringue will not color)
Begin beating the egg whites until soft peaks form, then add about half of the sugar and cream of tartar. Continue beating until it begins to thicken. Gradually add the remaining sugar until it becomes thick and glossy and forms very stiff peaks. Set aside.
Working quickly, scoop the Ice Cream into the cookie crust until it is filled. (Unfortunately, my ice cream wasn't hard enough when I took it out of the freezer,so it melted much faster than it should have, so learn from my mistake and make sure to have your ice cream at the correct temperature. I also added just one layer of ice cream, but you could pile it higher it you like.)
Again, working quickly, spoon the meringue on top of the ice cream, sealing it down to the cookie crust, making certain to cover all the ice cream. Make some swirls or peaks to decorate the meringue; alternately, you can pipe it out, but you must do it quickly to avoid the ice cream melting.
Place in the center of the preheated oven for 3 to 5 minutes (check after 3 minutes), until the meringue has colored to a nice golden brown on the peaks.
Slice and serve immediately. You'll enjoy a chewy, chocolatey base with refreshingly cool ice cream and then the soft and delicate meringue with each decadent forkful.
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