This has been a favorite in my family for years - and it's a great treat the next time you entertain! You can make the crust and topping a day in advance, and then scoop the ice cream into the crust right before serving, and top with the sauce and berries and wow your guests with the best dessert they've ever had!
Crust:
1/2 cup sugar, divided
1/4 cup slivered almonds, toasted and ground
2 tablespoons cornstarch
2 egg whites
1/8 teaspoon cream of tartar
Sauce and Topping:
1/2 cup sugar
1 Tablespoon cornstarch
1/3 cup water
1 pint fresh or frozen raspberries
1 quart vanilla ice cream
2 cups fresh mixed berries (strawberries, black raspberries and blueberries)
In a small bownl, combine 1/4 cup sugar, almonds and cornstarch; mix well. In a small mixing blowl, beat egg whites at high speed utnil foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form. Fold in almond mixture. Spread over the bottom and sides of a greased 9-in. pie plate. Bake at 275 for 1 1/2 hours or until light golden brown (I generally have to add more time than that). Turn off oven - Do not open oven door! Let cool in oven for 1 hour. Remove from oven and cool completely.
Meanwhile, for sauce, combine sugar and cornstarch in a medium saucepan. Gradually stir in water; mix until smooth. Add raspberries; bring to a boil over medium heat, stirring constantly. Boil 1 minute or until thickened; set aside. Cool. To serve, scoop ice cream onto meringue; top with mixed berries and sauce. Serve immediately. Store leftovers in the freezer.
Yield: 6-8 servings.
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