Walnut Meringue Ice Cream Pie Recipe
Ingredients
| 2 egg whites, at room temperature | ||
| Salt | 1 Pinch (Ice Cream Pie:) | |
| 1 1/2 cups loosely packed light brown sugar | ||
| Walnuts | 1/2 Cup (16 tbs), finely chopped (Ice Cream Pie:) | |
| Ice cream | 1/2 Pint, softened (Ice Cream Pie:) | |
| Vanilla Ice Cream | 2 Pint, softened (Ice Cream Pie:) | |
| Caramel Sauce | ||
| Toasted slivered almonds | 2 Tablespoon (Garnish:) | |
Directions
Lightly butter a 9-inch pie plate.
Preheat oven to 325 degrees.
Place egg whites in a clean dry copper or stainless-steel bowl.
Beat on medium speed until foamy.
Sprinkle in salt, raise speed, and beat until soft peaks form.
When egg whites are soft, begin beating in the brown sugar, 1 tablespoon at a time.
Beat each tablespoon in well before adding the next, all of which should take approximately 5 minutes.
Finally, fold in the chopped nuts.
Scoop the meringue into the prepared pie plate.
Press out with a spatula to form thick walls and a bottom.
Place meringue shell in the oven, lower temperature to 300 degrees, and bake 35 to 45 minutes, until meringue puffs slightly and turns crisp on the outside.
It should still be slightly soft inside.
Take meringue shell out of the oven and place it in a draft-free location to cool.
When cool, place meringue in freezer to harden so that the bottom of the shell will not be crushed when the ice cream is added.
Once hard, spread the softened coffee ice cream in the bottom of the shell, then the vanilla, mounding nicely in the center.
Freeze until firm.
Preheat oven to 325 degrees.
Place egg whites in a clean dry copper or stainless-steel bowl.
Beat on medium speed until foamy.
Sprinkle in salt, raise speed, and beat until soft peaks form.
When egg whites are soft, begin beating in the brown sugar, 1 tablespoon at a time.
Beat each tablespoon in well before adding the next, all of which should take approximately 5 minutes.
Finally, fold in the chopped nuts.
Scoop the meringue into the prepared pie plate.
Press out with a spatula to form thick walls and a bottom.
Place meringue shell in the oven, lower temperature to 300 degrees, and bake 35 to 45 minutes, until meringue puffs slightly and turns crisp on the outside.
It should still be slightly soft inside.
Take meringue shell out of the oven and place it in a draft-free location to cool.
When cool, place meringue in freezer to harden so that the bottom of the shell will not be crushed when the ice cream is added.
Once hard, spread the softened coffee ice cream in the bottom of the shell, then the vanilla, mounding nicely in the center.
Freeze until firm.
Chef
