I like ice cream. I like pie. I like ice cream with my pie….but somehow, I had never before encountered – nor even considered – an ice cream pie. I suppose it’s not all that different from an ice cream cake, that easy fall-back for countless birthdays across the America, and yet the idea of a crunchy shell supporting two yummy flavors topped with a generous drizzle of caramel sauce was too good to pass up. Especially when the caramel sauce mentioned was advertised as “easy” and I had never before made caramel sauce in my life (sadly, melting caramel candies with cream doesn’t count). Plus, how can you go wrong with Ree’s wonderful step-by-step photo instructions?? I tweaked it a bit for my own tastes (and laziness) but barley enough to mention; see Beezer’s Notes below if you’re really that curious. I promise I won’t be offended if you skip directly to Ree’s site and work from her pictures – that woman could publish a photo-book of recipes that would still be perfectly functional without a single typed word.
Double-Layer Ice Cream Pie (adapted from The Pioneer Woman Cooks)
For the Crust…
3 egg whites
¼ t salt
½ C sugar
For the Filling…
2 Pints of ice cream, one each of different flavors
For the Caramel Sauce…
4 T butter
1 C brown sugar, packed
½ C heavy cream
1 T vanilla
pinch of salt
For Chocolate Ganache…
1 C dark or semisweet chocolate chips
1 C heavy cream
- Preheat the oven to 350°F. Beat egg whites until soft peaks form. Add sugar and salt and beat again until stiff and glossy. Gently fold in nuts and spread mixture over the bottom and up the sides of a non-glass pie pan – make sure the sides are adequately coated. Bake for about 15 minutes or until a light golden brown. Allow crust to cool completely.
- About ten minutes or so before crust is completely cool, remove the first of the ice cream pints from the freezer and allow to soften while waiting on the crust.
- Once crust is completely cool and ice cream has softened, spread the first pint across the bottom of the crust and smooth the top. Cover with plastic wrap and place in the freezer for 10 minutes or so to harden a bit. At the same time, remove your second ice cream pint and allow to soften on the counter while the first layer hardens.
- Remove pie from the freezer and spread the second pint of ice cream on top of the first. Smooth the top and return the completed pie to the freezer to solidify one last time. While waiting, prepare the sauces.
- Mix all caramel sauce ingredients except the vanilla in a small sauce pan over med-low heat. Cook while whisking gently for 5 minutes or so until thicker. Add the vanilla and cook a minute more to thicken further. Remove from heat and transfer sauce to a jar. If not serving the same day, refrigerate the sauce til needed.
- To make the chocolate ganache, mix chocolate and cream in another small sauce pan over med-low heat until smooth. Remove from heat and transfer to another jar. Again, if not serving the same day (or if you prefer your sauce cold) store in the fridge.
- When ready to serve, slice pie (meringue crust will stick a bit to the pan, that’s normal) and drizzle sauce(s) of choice over the top. Yum! 🙂
Mmmm, this pie was everything I expected it to be. The crunch of the almond-filled meringue was a great base for the ice cream and the sauces added an extra layer of flavor on top. Plus, if you’re like me and pour the sauces on warm, you’ll end up with a slowly melting mound of deliciousness you can scoop up around chewy meringue blobs. Desserts taste even better when they soften into fun textures – don’t deny it!
I didn’t intend to tweak much in this recipe, I just didn’t want to measure out egg whites. I decided to use three eggs’ worth instead and bumped the sugar in the meringue up to ½ Cup to compensate. I also used almonds instead of pecans since I had them on hand. The addition of a chocolate sauce was simply because one of my ice cream pints was flavored caramel (it was on sale!) and I thought that a caramel ice cream with caramel sauce might be a bit too much for some folks. Lastly, I divided up the procedure a bit in how I layered my ice cream.
To be completely honest, it wasn’t some grand plan of clean layers or impressive presentation I had in mind when I changed the filling process. I ended up freezing my first layer because I was convinced the second pint of ice cream wouldn’t fit on top! It wasn’t until the first layer had frozen solid that I decided, what the hell, and gave it a shot. Lo and behold: two whole pints fit perfectly! Of course. Why do I always doubt?? Anyway, the two-part freeze did result in lovely divided layers, though, so I decided to keep the procedure. I’m sure your pie will be delicious any way you choose to fill it. Especially with all that sauce. 😉
Overall Enjoyment: ♥ ♥ ♥ ♥