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For the Strawberry Sauce: Combine the strawberries, sugar and vanilla in a bowl about 3 hrs before serving.
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Gently toss till mixed.
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3
Let sit at room temperature.
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4
For the Pie: Trim edges of lb.
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cake and cut into 1/4-inch slices.
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6
Line a 9-inch pie plate with the lb.
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cake slices, very slightly overlapping.
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Use plastic wrap to flatten the cake with your hands and compact it into the plate.
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Trim the top edges as needed.
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Freeze till solid, about 3 hrs.
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Spoon the ice cream into the frzn cake shell.
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Smooth the top, shaping it into a dome.
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Freeze till hard, 2 hrs.
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Use a mixer with a whisk to beat the egg whites, sugar and cream of tartar to stiff peaks, 2 to 3 min.
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Spread the meringue over the hard ice cream; swirl with a spoon to make a decorative pattern.
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Alternately, spread a 1/2-inch thick layer of meringue over the hard ice cream; smooth with a long spatula.
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Then spoon the remaining meringue into a pastry bag with a large star tip; decorate the top with large rosettes.
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Place a rack about 7 inches under the broiler element; heat the broiler.
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Broil the pie till the meringue is golden brown, 6 to 8 min.
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Alternatively, use a propane torch.
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Freeze the pie 1 hour.
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(This can be kept frzn and covered loosely with plastic wrap up to 5 days.)
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To serve, take the pie from the freezer 20 min before serving.
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Cut into wedges.
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Pass the sauce separately.
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This recipe yields 8 servings.
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27
NOTES :
