The Pontchartrain Hotel’s Mile-high Ice Cream Pie

The Pontchartrain Hotel’s Mile-high Ice Cream Pie

Crust

1 1/2 C. sifted flour

1/2 t. salt

1/2 C. shortening

4 to 5 T. cold water

Sift together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle one tablespoon cold water over flour mixture and gently toss with fork.

Form into a ball with fingers and roll out to one-eighth-inch thickness on lightly floured surface. Fit loosely into a 9-inch pie pan, pricking well. Bake for 10 to 12 minutes at 450°F. Cool completely before filling.

Filling

1 1/2 pints vanilla ice cream

1 1/2 pints chocolate ice cream

1/2 pint strawberry ice

cream

1/2 pint peppermint ice cream

8 egg whites

1/2 t. vanilla

1/4  t. cream of tartar

1/2 C. sugar

Layer ice cream in pie shell. Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy and sugar is dissolved. Spread meringue over ice cream, sealing to edges of pastry. Broil for 30 seconds to one minute to brown meringue. Freeze for several hours or overnight.

Chocolate Sauce

2 squares German sweet chocolate

2 squares unsweetened chocolate

1/2 C. sugar

1/2 C. cream, divided

Melt chocolate with sugar and one-fourth cup of the cream in double boiler, stirring until well blended and thick. Add balance of cream to achieve pouring consistency. Drizzle chocolate sauce over each serving of pie.

Makes 8 to 12 servings.