8 ServingsPrep: 40 min. + freezing
1 cup graham cracker crumbs
3 tablespoons brown sugar
3 tablespoons butter, melted
1 tablespoon cornstarch
1/2 cup cold water
3 tablespoons lemon juice
1 package (10 ounces) frozen sweetened raspberries, thawed
2 teaspoons grated lemon peel
4-1/2 cups reduced-fat vanilla ice cream, softened
3 egg whites
1/2 cup sugar
•In a small bowl, combine the cracker crumbs, brown sugar and butter.
Press onto the bottom and up the sides of a 9-in. pie plate; freeze
•Meanwhile, in a large saucepan, combine the cornstarch, water and
lemon juice until smooth. Stir in raspberries and lemon peel. Cook,
stirring occasionally, over medium heat until mixture just comes to
a boil. Remove from the heat; transfer to a small bowl. Cool
slightly; refrigerate until chilled.
•Spread 1-1/2 cups ice cream into crust; cover and freeze for 1 hour.
Drizzle with 1/2 cup raspberry sauce; freeze until set. Repeat
layers, freezing after each layer. Top with remaining ice cream.
Cover and freeze for 8 hours or overnight.
•In a large heavy saucepan, combine egg whites and sugar. With a hand
mixer, beat on low speed for 1 minute. Continue beating over low
heat until egg mixture reaches 160°, about 6 minutes. Transfer
to a bowl; beat until stiff glossy peaks form and sugar is
•Immediately spread meringue over ice cream, sealing to edges of pie.
Heat with a creme brulee torch or broil 8 in. from the heat for 3-5
minutes or until meringue is lightly browned. Serve immediately with
remaining sauce. Yield: 8 servings (1 cup sauce).
Nutrition Facts: 1 piece with 2 tablespoons sauce equals 321 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 172 mg sodium, 56 g carbohydrate, 2 g fiber, 6 g protein.