Preheat the oven to 350 F. Mix the cone crumbs and the butter together and press into the bottom of a 9” pie pan. Bake for 10 minutes to set it.

Take the ice cream out of the freezer to soften, for about 10 minutes.

Warm the caramel slightly to make it easy to work with. Spread the caramel over the crust in an even layer. Set it in the freezer to firm up.

Spread the ice cream over the caramel best you can then cover it with plastic wrap and press down so it’s a mostly even layer (it’ll probably be a bit thicker at the center, that’s good!). Set it in the freezer to harden again, at least an hour but you can leave it there for a few days as long as it’s sealed.

Once the meringue has reached stiff peaks, remove the pie from the freezer and remove the plastic wrap. Spread the meringue over it and use the back of a spoon or an offset spatula to create pretty swoops. YOu can freeze the pie for a few hours or move straight to the next step.

Use a kitchen torch to torch the pie. Serve immediately. A warm but dry knife will slice through nicely.