Preheat oven to 350F. Line or generously butter a nonstick 8” cheesecake pan (or pie plate).
In a food processor, combine the graham crackers and melted butter. Pulse until crumb like texture, then transfer to the prepared pan. Use your fingers and/or the back of a spoon to press the crumbs evenly out and up the edges for the crust.
Bake for 8-10 minutes, until deeply golden along the top edges. Remove from heat and transfer to the freezer for 10-30 minutes.
In the meantime, let the ice cream sit out at room temperature for 20-30 minutes to soften.
Scoop the ice cream into the chilled crust and gently press down, careful not to mess up the bottom crust.
Place back in the freezer while you make the meringue topping.
Bring a small pot filled ⅓ with water to a boil. Add the bowl of a stand mixer on top.
Combine the egg whites and sugar in the bowl. Whisk constantly until the sugar has dissolved, about 6-8 minutes.
Carefully transfer to the stand mixer fitted with the whisk attachment to beat until stiff peaks, about 8-10 minutes.
Spoon the meringue on top of the ice cream pie, then use a kitchen torch to toast the meringue.
Place back in the freezer for at least 2 hours, or until ready to serve.
Enjoy with BUBBL’R wild cherry chill’r for a complementary refreshment!
