Meringue for Ice Cream Pie
Adapted from Betty Crocker.com
Makes enough for one pie
8 egg whites, room temperature
¼ teaspoon cream of tartar
1 cup sugar
With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. (A stand mixer with a whip or whisk tool will give double the volume of a standard mixer with dual beaters.)
Increase the speed to high and slowly add the sugar by spoonfuls until stiff, glossy peaks form.
Pile the meringue onto the frozen pie and shape into a flat topped mountain. Swirl the meringue and tap it all over to form peaks that will brown in the oven.
Put the pie on a sheet pan and brown at 500 for two or three minutes.
Note: Check out Mark Bittman’s recipe for Food Processor Mayonnaise to use up some of the egg yolks.