Total Time
4hrs 12mins
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.

Ingredients Nutrition

Directions

  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.