I’ve been stealing recipes from my mother: Ice cream pie

This recipe is a bit of a childhood favourite of mine, and when I was home for the weekend my mother made it for the first time in probably about ten years. It’s apparently very labour intensive to make, which is why she doesn’t make it that often.

It’s an incredibly 70s thing, but it’s a deliciously 70s thing rather than Ham, Banana and Hollandaise.

What is ice cream pie? It’s pretty much exactly what it sounds like. It’s pie… filled with ice cream. The topping is meringue rather than a pastry crust, which means it can cook quickly enough for the ice cream not to melt.

Here’s the recipe in its original form:




Make a crumbcrust in a 9-10″ pie plate. BAKE and COOL.

FUDGE SAUCE: Beat 3 egg yolks until thick and lemon colored. Beat in \(\frac{1}{2}\) cup powdered sugar and 2 oz. melted unsweetened chocolate. (if swwet choc, reduce powdered sugar to \(\frac{1}{4}\) cup or less. Beat 3 egg whites until soft peaks form. Fold into chocolate mixture. Spread half of this mixture over bottom of pie crust. Then layer with favorite ice cream, using two flavors. Put one layer of choc. sauce in middle also. Top with wipped cream or meringue (see back recipe).

Freeze pie for at least 6 hours before serving. Can be made up one week in advance and topping added later.

MERINUE TOPPING: (for one pie)

  • 3 egg whites
  • \(\frac{1}{4}\) tsp. cream of tartar
  • 3/4 cup sugar
  • \(\frac{1}{2}\) tsp. vanilla

Beat egg whites until frothy with vanilla and cream of tartar. Gradually add sugar until satiny. Pile on top of frozen pie, bake in preheated \(400^o\) oven to brown,approx 8 mins. Serve immediately – at this point the ice cream will have softened just enough for easy cutting and serving.


Primary note: Om nom nom.

Secondary note: I don’t actually know how to make a crumb crust (I don’t do much baking). This looks like a good recipe for it though. I believe my mother uses digestive biscuits rather than graham crackers, but that might just be because we’re in the UK so they’re easier to obtain.

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One thought on “I’ve been stealing recipes from my mother: Ice cream pie

  1. Sarah

    Sounds just like a Baked Alaska but with a biscuit base instead of a sponge base.

    Crumb crusts are pretty much just 2:1 crushed biscuit and melted butter, pushed into a tin & chilled. Any kind of crumbly biscuit works well: digestives or graham crackers, but also plain hobnobs, ginger nuts or the biscuity sides of chocolate bourbons.

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