Ice Cream Meringue Pie                       I.Desserts (Pastry and Pies) No.031
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|Yield:  100 Portions                                     Each Portion: 1/6 Pie|
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|Pan Size: 9 inch Pie Pan                                   Temp.: 500 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells          |          |17.00 EA  | 1. See Recipe Nos. I-G-1 and I-1. |
|--------------------|----------|----------|-----------------------------------|
|Ice Cream           | 17LB     | 4.25 Gal | 2. Fill each baked pie shell with |
|                    |          |          |    1 qt ice cream. Place in       |
|                    |          |          |    freezer until ice cream        |
|                    |          |          |    hardens.                       |
|--------------------|----------|----------|-----------------------------------|
|Meringue            |          | 2.50 Gal | 3. Prepare Meringue (Recipe No.   |
|                    |          |          |    I-5 or I-6).                   |
|                    |          |          | 4. Cover ice cream in each pie    |
|                    |          |          |    shell with about 2 1/2 cups    |
|                    |          |          |    meringue. Meringue should      |
|                    |          |          |    touch inner egde of crust all  |
|                    |          |          |    around....CONTINUED.           |
|                    |          |          | 5. Meringue should also           |
|                    |          |          |    completely cover top of pie.   |
|                    |          |          |    Leave meringue somewhat        |
|                    |          |          |    rough on top.                  |
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