Mile-High Ice Cream Pie Recipe
The mile-High Ice Cream Pie recipe is a delightful dessert that combines layers of ice cream, caramel sauce, and chocolate sauce in a chocolate cookie crust. The Pontchartrain Mile-High Ice Cream Pie is a delicious frozen dessert that features layers of coffee and vanilla ice cream, caramel sauce, and chocolate sauce. This indulgent treat is assembled in a chocolate cookie crust and topped with whipped cream and pecans.
For the Crust:
- 9-inch pie shell (make your own or use a prepared crust, either is fine)
For the Filling:
- 3 pints ice cream (such as Blue Bell’s Homemade Vanilla, Dutch Chocolate, and Cookies and Cream, or your favorite flavors)
For the Meringue:
- 1/4 teaspoon salt
- 1 1/2 cups egg whites
- 1 1/2 teaspoon lemon juice
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
For the Sauce:
- 3/4 cup heavy cream
- 1/2 cup granulated sugar
- 8 ounces (2 4-ounce bars) Baker’s German’s Sweet Chocolate, broken up
- 2 ounces (2 squares) of unsweetened chocolate, coarsely chopped
Preparing the Pie Crust:
- Bake the pie crust according to the recipe or package instructions.
- Allow the crust to cool completely.
Layering the Ice Cream:
- Soften one pint of ice cream until it is soft and spreadable.
- Spread the softened ice cream evenly in the cooled pie shell.
- Freeze the pie until the ice cream layer is firm enough to add another layer (approximately 1 hour).
- Repeat the process with the remaining two pints of ice cream, softening and spreading each layer one at a time.
- Freeze the pie until it is solid and firm (preferably overnight).
Preparing the Meringue:
- Preheat the oven to 450 degrees Fahrenheit with an oven rack placed on the lower third position.
- In a large bowl, combine the salt and egg whites. Beat on high speed until foamy.
- Add the lemon juice and continue beating until the egg whites hold a soft shape.
- Reduce the speed to medium and gradually add the granulated sugar, about a tablespoon at a time, with short pauses in between additions.
- Once all the sugar is incorporated, increase the speed to high and add the vanilla extract.
- Beat for an additional 4 to 5 minutes until the meringue is very stiff.
Baking the Meringue:
- Remove the frozen pie from the freezer.
- Working quickly, transfer all of the meringue onto the top of the ice cream, shaping it into a dome that touches the pie shell.
- Immediately place the pie in the preheated oven and bake for 5 minutes.
- The meringue will turn golden brown, with the tips possibly becoming very dark brown.
- Remove the pie from the oven and place it back in the freezer.
- Freeze the pie for at least 2 hours, or up to a day if making ahead (note that the meringue may shrink slightly over time, but it will still taste delicious).
Preparing the Sauce:
- In an 8-cup heavy saucepan, heat the cream over medium heat until it comes to a simmer (avoid boiling).
- Add the granulated sugar and stir until completely dissolved.
- Reduce the heat to low and add the broken-up Baker’s German’s Sweet Chocolate and chopped unsweetened chocolate.
- Stir until the chocolates are melted and the mixture is smooth.
- Whisk the sauce with a wire whisk until it reaches a smooth consistency.
- The sauce can be served immediately or cooled and reheated gently over low heat when ready to use. If desired, thin the sauce with a little additional cream.
Serving the Pie:
- Prior to serving, run a large, sharp knife blade under hot running water.
- Cut portions of the frozen pie and place them on large dessert plates.
- Drizzle a spoon or two of the chocolate sauce (or caramel sauce, if preferred) over each portion.
Enjoy this delightful Pontchartrain Mile-High Ice Cream Pie with its layers of ice cream, meringue, and luscious sauce!
To serve, run the blade of a large, sharp knife under hot running water. Cut the portions and lay them down on large dessert plates. Drizzle a spoon or two of the chocolate sauce over each portion.
Note: for caramel lovers in your household, try this with caramel sauce instead of chocolate sauce–as shown in the picture above.