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This recipe comes from the same cookbook that I found the pie recipe for the Pieathalon exchange--the Lion House Cookbook. I found this vintage 1980 cookbook in the Deseret Industries so I feel all local pride to make this dish. Though I have to admit I only have one memory of going to the Lion House and not any of eating there, though I must have. Certainly if I did eat there, I never had this dish--I would remember something as distinctive as this pie! I followed this more in spirit than the letter.
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Ingredients:
Prepared graham cracker crust
ice cream
dessert sauce
egg whites
1/3 c sugar
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIS70khGphYRlxfoen03R81X7opueIrhmulou77PyX2TdY5LJafoHQ2VEH0Y0NcBaaeiokk8r6lhyVJ6Z0E__2Z1VWrlni9fw1vi1RDYwZMWvnU0nFmeXSIju4EpM5MWnGyruLoFA_du0/s1600/015.JPG)
cream of tartar
vanilla
salt
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Put ice cream into crust, top with sauce (I used blueberry), and return to freezer. I did this a week or so ago, and then today I pulled it out and topped it with egg whites beaten into meringue, with the sugar, vanilla, cream of tartar, and salt. That went into a 500 degree oven for 5 minutes. It got a little burnt on top and didn't really cooked through.
It was pretty hard to cut, and while it tasted good, it was a less than impressive presentation on the plate. It was fun to do the meringue though, so I might have to do a lemon meringue pie soon!
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