Photography by Randy P. Schmidt.
Mile High Pie
Yields: 8-10 servings
  • 1 quart peppermint ice cream
  • 1 quart vanilla ice cream
  • 1 quart chocolate ice cream
  • 1 8-inch chocolate cookie piecrust
  • 8 large egg whites
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • ½ cup sugar
  • Chocolate sauce, to serve
  1. In a large bowl, use a rubber spatula to mix peppermint ice cream until it reaches the consistency of soft-serve ice cream. Place peppermint ice cream in a medium stainless steel wine bucket, smoothing out ice cream as much as possible. Freeze until set, about 1 hour.
  2. In another large bowl, place vanilla ice cream; mix to soft-serve consistency, and layer on top of peppermint ice cream. Freeze until vanilla ice cream sets, about 1 hour. Repeat with chocolate ice cream, layering onto vanilla, and freeze until set, about 1 hour.
  3. Crumble cookie crust, and sprinkle generously on top of chocolate ice cream. Using the bottom of a glass, press cookie crumbles into chocolate ice cream, making sure it is dense enough to hold slice of pie. Freeze until ice cream is set, about 2 hours.
  4. Place a plate on the bottom of the wine bucket, and invert. Using your hands (or a small blowtorch), gently warm wine bucket, and shake gently to remove ice cream. If pie is resistant, place a skewer inside center of ice cream to help release it.
  5. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, vanilla, and cream of tartar at medium-high speed until soft peaks form. Gradually add sugar, beating until egg whites are stiff and glossy and sugar is dissolved.
  6. Using a spatula, spread meringue over ice cream, or place in a pastry bag fitted with a star tip, and pipe onto ice cream. Using a small blowtorch, toast meringue. Slice and serve with a generous drizzle of chocolate sauce.



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