Double Strawberry Ice Cream Pie

• 1 cup graham :cracker crumbs
• 6 tablespoons (3/4 stick) :butter, melted
• 2 tablespoons :sugar
• 1 pint :strawberry ice cream, slightly softened
• 1 pint :vanilla ice cream, slightly softened
• 1-16- ounce package :frozen unsweetened strawberries, thawed, undrained
• 16 large :kosher marshmallows
• 2 egg whites, :room temperature
• 1/4 cup :sugar
• 1/8 teaspoon :salt

Preparation

1. Preheat oven to 400.
2. Combine graham cracker crumbs, butter and 2 tablespoons sugar and press into 9-inch-diameter pie pan with 1 1/2-inch-high sides.
3. Bake until edges begin to darken, about 8 minutes. Cool completely.
4. Spoon the strawberry ice cream evenly into crust. Freeze 25 minutes.
5. Spread vanilla ice cream over. Cover tightly and freeze until firm, about 1 hour. (Can be prepared 1 week ahead.)
6. Strain 2 tablespoons juice from strawberries. Stir the marshmallows with juice in heavy small saucepan over low heat until melted. Cool completely.
7. Meanwhile, beat whites in medium bowl to soft peaks. Gradually add 1/4 cup sugar and salt and beat until stiff but not dry.
8. Fold in cooled marshmallows. Spread over ice cream. Cover and freeze until ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.)
9. Serve pie, topping each piece with spoonful of strawberries.