A fun pie made of ice cream, topped with meringue and baked for a short time at high temperature.
This Alaska pie is a good way to impress dinner guests. Make it ahead of time, keep it in the freezer, bake just before serving.
Who said baking and ice cream don't mix?
Step 1: The Crust
3 squares semi-sweet chocolate
1/3 cup (75ml) shortening
1 cup (250 ml) graham wafer crumbs
3/4 cup (175 ml) finely chopped nuts (such as walnuts)
1/4 cup (50 ml) firmly packed brown sugar
Melt chocolate and shortening together.
Once melted, blend in remaining ingredients.
Press firmly into the bottom and sides of a 9" (1L) pie dish.
Note: For the purpose of this contest the pie dish used was a home made Pi shape mold.
Step 2: Ice Cream Layer
8 large scoops Napolitaine ice cream
Scoop ice cream into pie shell.
Pat down with a spoon.
Note: You can try any ice cream flavour you like :~)
Step 3: Sauce
4 squares semi-sweet chocolate
1/4 cup (50 ml) water
1/4 cup (50 ml) granulated sugar
2 tablespoons (30 ml) butter
Melt chocolate and water over low heat, blend until smooth.
Boil 2 minutes over medium heat.
Drizzle 1/2 cup over ice cream.
Step 4: Meringue
4 egg whites
1/2 teaspoon (2 ml) cream of tartar
1/2 cup (125 ml) granulated sugar
Beat egg whites and cream of tartar until mixture is foamy.
Gradually add sugar.
Beat at high speed with electric mixer until stiff peaks form.
Spread meringue over ice cream pie.
Bake on a 450F (230C) preheated oven for 3 minutes (alternately, torch the top of the pie) or until meringue begins to brown.
Drizzle with some of the ramining chocolate sauce.
It's ready to enjoy .... YUMMY!!!!