The Ponchartrain Hotel's Mile High Pie
The Pontchartrain Hotel shared their recipe for the signature dessert at its Caribbean Room restaurant many times, and several versions of it exist. This is the recipe from The Times-Picayune's "Cooking Up a Storm" cookbook. With the holidays coming up and the different flavors of ice cream there are, this is a great recipe that can be adjusted to your liking. Try coffee flavored ice cream with chocolate and vanilla, or mint-chocolate chip - a death by chocolate pie with 4 different chocolate ice creams - or even add a layer of sherbet! The combinations are endless and this is one very special pie!
Makes 10-12 servings
CRUST
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
FILLING
1-1/2 pints vanilla ice cream, slightly softened
1-1/2 pints chocolate ice cream, slightly softened
1/2 pint strawberry ice cream, slightly softened
1/2 pint peppermint ice cream, slightly softened
MERINGUE
8 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup sugar
Chocolate Sauce (recipe follows)
For crust: Preheat oven to 450 degrees. Stir together flour and salt. Cut in shortening with pastry cutter or two knives until the pieces are the size of small peas. Sprinkle 1 tablespoon cold water over the flour mixture and gently toss with a fork. Repeat until all flour is slightly moistened. Form into a ball and roll out to 1/8-inch thickness on a lightly floured work surface. Fit loosely into a 9-inch pie pan. Prick the crust with a fork to prevent bubbling. Bake 10-12 minutes, until lightly browned. Let cool.
For the filling: Layer the vanilla ice cream on the bottom of the cooled pie shell, and in layers add remaining flavors. Place the pie in the freezer while you make the meringue.
If necessary, adjust racks inside your oven in order to put the pie under the broiler, because the pie will be very tall. Preheat the broiler.
For the meringue: In a large mixing bowl, use an electric mixer to beat the egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until the egg whites are stiff and glossy and the sugar is dissolved. Spread meringue over the ice cream, sealing it to the edges of the pastry.
Carefully move the pie to the oven and broil for 30 seconds to 1 minute to brown the meringue. Freeze the pie for several hours or overnight. Cut into wedges and drizzle some Chocolate Sauce over each serving.
Chocolate Sauce
Makes about 1 cup
2 (1-ounce) squares German sweet chocolate
2 (1-ounce) squares unsweetened chocolate
1/2 cup sugar
1/2 cup heavy cream
In the top of a double boiler, melt chocolate with sugar and ¼ cup of the cream, stirring until well-blended and thick. Add as much of the remaining cream as necessary to achieve a pourable consistency.
The Pontchartrain Hotel shared their recipe for the signature dessert at its Caribbean Room restaurant many times, and several versions of it exist. This is the recipe from The Times-Picayune's "Cooking Up a Storm" cookbook. With the holidays coming up and the different flavors of ice cream there are, this is a great recipe that can be adjusted to your liking. Try coffee flavored ice cream with chocolate and vanilla, or mint-chocolate chip - a death by chocolate pie with 4 different chocolate ice creams - or even add a layer of sherbet! The combinations are endless and this is one very special pie!
Makes 10-12 servings
CRUST
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
FILLING
1-1/2 pints vanilla ice cream, slightly softened
1-1/2 pints chocolate ice cream, slightly softened
1/2 pint strawberry ice cream, slightly softened
1/2 pint peppermint ice cream, slightly softened
MERINGUE
8 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup sugar
Chocolate Sauce (recipe follows)
For crust: Preheat oven to 450 degrees. Stir together flour and salt. Cut in shortening with pastry cutter or two knives until the pieces are the size of small peas. Sprinkle 1 tablespoon cold water over the flour mixture and gently toss with a fork. Repeat until all flour is slightly moistened. Form into a ball and roll out to 1/8-inch thickness on a lightly floured work surface. Fit loosely into a 9-inch pie pan. Prick the crust with a fork to prevent bubbling. Bake 10-12 minutes, until lightly browned. Let cool.
For the filling: Layer the vanilla ice cream on the bottom of the cooled pie shell, and in layers add remaining flavors. Place the pie in the freezer while you make the meringue.
If necessary, adjust racks inside your oven in order to put the pie under the broiler, because the pie will be very tall. Preheat the broiler.
For the meringue: In a large mixing bowl, use an electric mixer to beat the egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until the egg whites are stiff and glossy and the sugar is dissolved. Spread meringue over the ice cream, sealing it to the edges of the pastry.
Carefully move the pie to the oven and broil for 30 seconds to 1 minute to brown the meringue. Freeze the pie for several hours or overnight. Cut into wedges and drizzle some Chocolate Sauce over each serving.
Chocolate Sauce
Makes about 1 cup
2 (1-ounce) squares German sweet chocolate
2 (1-ounce) squares unsweetened chocolate
1/2 cup sugar
1/2 cup heavy cream
In the top of a double boiler, melt chocolate with sugar and ¼ cup of the cream, stirring until well-blended and thick. Add as much of the remaining cream as necessary to achieve a pourable consistency.
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