Strawberry ice cream pie recipe made with a ready baked shortcrust pastry case which can be bought in the supermarket or you could make your own. The pastry shell is filled with ice cream, topped with drained tinned strawberries (though you could use fresh) and covered with a mallow meringue mixture. The pie is placed under a hot grill to brown or set baked in a very hot oven for just 2 to 3 minutes.
For pure indulgence, you could if you like serve this with whipped fresh cream on the side.
There have been a lot of scares over lightly cooked and raw eggs since this retro recipe was first made. Be sure to use eggs from hens which have been vaccinated for salmonella, or use pasteurised egg white, which is now available to buy in many supermarkets. If you cannot source pasteurised egg white medical advice states that lightly cooked and raw egg should not be given to vulnerable groups such as pregnant women or the elderly or infirm.
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