Ingredients

Serves 8

　　1 1/2 cups graham cracker crumbs (about 1/3 pound)

　　3/4 stick (6 tablespoons) unsalted butter, melted

　　2 tablespoons plus 1/3 cup sugar

　　1 1/2 pints premium chocolate ice cream, softened slightly

　　1/2 cup salted roasted peanuts, chopped

　　2 large egg whites

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

In a bowl stir together crumbs, butter, and 2 tablespoons sugar and reserve about one-fourth mixture. Press remaining mixture onto bottom of flameproof 8-inch-square baking pan. Bake crust 12 minutes, or until golden, and cool in pan on a rack. In a bowl stir together ice cream and peanuts and spread on crust. Sprinkle reserved crumb mixture evenly on top, pressing lightly. Freeze ice-cream mixture, covered with foil, overnight.

　　

Step 3

Preheat broiler.

　　

Step 4

In metal bowl combine egg whites and remaining 1/3 cup sugar and set over a pan of simmering water. Stir mixture just until sugar is dissolved. Remove bowl from heat and with an electric mixer beat meringue until it holds stiff glossy peaks.

　　

Step 5

Spread meringue over ice cream and broil under preheated broiler about 4 inches from heat until golden, about 30 seconds. Freeze dessert, uncovered, 30 minutes to harden meringue and if desired freeze, covered, overnight.

　　

Step 6

Cut dessert into 4 squares and halve each square diagonally into triangles.