S'mores Ice Cream Pie
A S’mores Ice Cream Pie of four layers: crushed up sugar cones, a layer of brown butter fudge sauce, smooth chocolate ice cream and a toasted vanilla meringue.
Servings 10
Equipment
- 1 9" pie pan
- food processor to grind the cones
- stand mixer and whisk attachment to make the meringue
- kitchen torch to toast the meringue
Ingredients
Crust
- 168 g crumbs of 12 sugar cones ground in a food processor
- 76 g or 1/3 cup butter
- 2 tablespoons powdered sugar optional
1.5 Quarts Chocolate Ice Cream
Brown Butter Fudge Sauce (makes 1 pint you’ll only need ¼ of this for the pie but the rest keeps in the fridge and is great on ice cream!)
- 113 g or ½ cup butter
- 50 g or ¼ cup brown sugar light or dark
- 113 g or ½ cup heavy cream
- 113 g or ½ cup whole milk
- 200 g dark chocolate chopped very fine
- 1 tsp pure vanilla extract
- Pinch fine sea salt
Marshmallow Meringue
- 4 egg whites
- 220 g or 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ tsp fine sea salt
Instructions
- Make the crust: Preheat the oven to 350 F. Melt the butter and combine with the crumbs then press mix into the bottom and up the sides of a pie pan. Bake the crust for 10 minutes then leave it to chill.
- Make the fudge sauce: in a small pot, place the butter and let it melt and cook until browned. Once you can see small brown spots at the bottom and the butter has stopped sputtering, remove from heat. Add the sugar, heavy cream and milk and whisk. Return to heat until the sugar has dissolved. Scrape all the chopped chocolate into the pan and shut off the heat. Whisk until the sauce is smooth, adding the salt and vanilla as you do. Spread about ⅓ cup of this into the crust, smoothing some up the sides as you do. Set it in the freezer to solidify.
- Remove the ice cream from the freezer and let it soften on the counter. Press it into the pie pan into one even layer then cover with plastic wrap and set in the freezer until the day of serving.
- Make the meringue: Bring a small pot filled ⅓ of the way with water to a slow simmer. Add the egg whites and granulated sugar to a heatproof bowl and whisk to combine. Set it over the simmering water and let it heat, whisking constantly until you can pinch it and can’t detect sugar granules. Remove from heat and transfer to the bowl of a stand mixer. Whip on low at first, then gradually up to medium speed for about 10 minutes, adding the vanilla and salt toward the end, until you have stiff peaks (when you can lift the whisk attachment and the meringue doesn’t droop).
- Gently dollop then spread the meringue over the ice cream. Torch it then set in the freezer for 30 minutes, just for it to ‘set’. Serve immediately!