Mile-high Ice Cream Pie

Total Time: 4 hrs 12 mins Preparation Time: 4 hrs Cook Time: 12 mins

Ingredients

• 1 1/2 cups sifted flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 4 -5 tablespoons cold water
• 1 pint vanilla ice cream
• 1 pint chocolate ice cream
• 1 pint peppermint ice cream
• 8 egg whites
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 6 ounces german sweet chocolate
• 6 ounces unsweetened chocolate
• 1 1/2 cups sugar
• 1 1/2 cups heavy cream

Recipe

• 1 to make the crust, sift together the flour and salt.
• 2 cut the shortening into the flour-salt mixture until the pieces are the size of small peas.
• 3 sprinkle 1 tablespoon of cold water over the flour mixture, and gently toss with a fork.
• 4 repeat until the dough is moistened.
• 5 form the dough into a ball, and roll out on a lightly floured surface to 1/8-inch thickness.
• 6 fit the crust loosely into a deep 9-inch pie pan, pricking well.
• 7 bake 10-12 minutes at 450° f.
• 8 cool.
• 9 layer the slightly softened ice cream in the pie shell.
• 10 beat the egg whites with the vanilla and cream of tartar until soft peaks form.
• 11 gradually add ½ cup of sugar, beating until the egg whites are stiff and glossy and the sugar has dissolved.
• 12 spread the meringue over the ice cream to the edges of the pastry.
• 13 broil 30 seconds to 1 minute to brown the meringue.
• 14 freeze the pie for at least several hours.
• 15 to prepare the hot chocolate sauce, put the chocolates, 1½ cups of sugar, and ¾ cup of heavy cream in the top of a double boiler.
• 16 cook until the sauce is thick and melted.
• 17 add the balance of the cream to achieve a pouring consistency.
• 18 drizzle hot chocolate sauce over each serving.