(5-Ingredient) S’mores Ice Cream Pie

Servings: 8-10

• 2 packets Graham Crackers
• ½ cup Butter, melted
• 1 ½ quarts Chocolate Ice Cream
• 4 large Egg Whites
• 1 cup Granulated Cane Sugar
• (Optional) 2 tsp. Vanilla Extract

1. Preheat oven to 350F. Line or generously butter a nonstick8” cheesecake pan (or pie plate).
2. In a food processor, combine the graham crackers and meltedbutter. Pulse until crumb like texture, then transfer to the prepared pan. Useyour fingers and/or the back of a spoon to press the crumbs evenly out and upthe edges for the crust.
3. Bake for 8-10 minutes, until deeply golden along the topedges. Remove from heat and transfer to the freezer for 10-30 minutes.
4. In the meantime, let the ice cream sit out at roomtemperature for 20-30 minutes to soften.
5. Scoop the ice cream into the chilled crust and gently pressdown, careful not to mess up the bottom crust.
6. Place back in the freezer while you make the meringuetopping.
7. Bring a small pot filled 1/3rd with water to a boil. Add thebowl of a stand mixer on top.
8. Combine the egg whites and sugar in the bowl. Whiskconstantly until the sugar has dissolved, about 6-8 minutes.
9. Carefully transfer to the stand mixer fitted with the whiskattachment to beat until stiff peaks, about 8-10 minutes.
10. Spoon the meringue on top of the ice cream pie, then use akitchen torch to toast the meringue.
11. Place back in the freezer for at least 2 hours, or untilready to serve.