Friday, November 26, 2010

Ice Cream Pie

This pie recipe comes from PW's Place. It is topped with caramel. I am not a caramel fan, so I found it necessary to add chocolate. Nobody noticed that it was gluten free.

2 large Egg Whites
¼ tsp Salt
¼ cup Sugar
1 cup Pecans, Finely Chopped

1/2 gallon Ice Cream (Vanilla or 1/4 vanilla, 1/4 coffee or other flavor )

Caramel Topping:
4 TBS Butter
1 cup Brown Sugar, Packed
½ cup Cream or Half and Half
Dash of Salt
1 TBS Vanilla

Chocolate Drizzle:
1/2 cup gf Chocolate Chips
1 scant TBS Coconut Oil or Butter

To make the crust:

Beat egg whites until stiff. Add sugar and salt and beat until well blended. Fold in nuts. Spread mixture in a pie tin, (not glass) covering the bottom and sides well. Bake for 15 to 20 minutes, at 350 degrees. Remove from oven when crust is light golden brown. Watch closely the last few minutes, as it browns quickly. Allow crust to cook completely.

Let ice cream soften a bit before spreading into pie crust. If using 2 flavors, layer coffee ice cream first, then vanilla on top.

To make the caramel sauce:

Mix butter, brown sugar, cream, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes. Add vanilla and cook another minute to thicken. Let cool.

When crust is cool, remove ice cream from freezer. Allow to soften. When soft, spread in crust. Top with a layer of caramel sauce.

Gently melt chocolate chips and butter on low in sauce pan or in microwave. Drizzle over the caramel. Place pie in freezer until ready to eat.

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