Prep 4 hrs
Cook 12 mins
Originally from The Restaurants of New Orleans, Roy F, Guste, Jr., 1982, W. W. Norton & Co., Inc. This is excellent all year round, but is especially nice, cooling and refreshing in the summer months. I give the chef's original ice-cream flavor combo here, but feel free to experiment with different ice-cream flavors if you like.
- 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
- To make the crust, sift together the flour and salt.
- Cut the shortening into the flour-salt mixture until the pieces are the size of small peas.
- Sprinkle 1 tablespoon of cold water over the flour mixture, and gently toss with a fork.
- Repeat until the dough is moistened.
- Form the dough into a ball, and roll out on a lightly floured surface to 1/8-inch thickness.
- Fit the crust loosely into a deep 9-inch pie pan, pricking well.
- Bake 10-12 minutes at 450° F.
- Layer the slightly softened ice cream in the pie shell.
- Beat the egg whites with the vanilla and cream of tartar until soft peaks form.
- Gradually add ½ cup of sugar, beating until the egg whites are stiff and glossy and the sugar has dissolved.
- Spread the meringue over the ice cream to the edges of the pastry.
- Broil 30 seconds to 1 minute to brown the meringue.
- Freeze the pie for at least several hours.
- 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.
- Cook until the sauce is thick and melted.
- Add the balance of the cream to achieve a pouring consistency.
- Drizzle hot chocolate sauce over each serving.