Mile High Pie Recipe - Cooking Index
Mile High Pie Recipe - Cooking Index
A specialty of Hotel Pontchartrain, New Orleans, LA.
Courses: Dessert, Pies| 4 oz | 113g | Shelled walnuts - minced |
| 12 oz | 340g | Nice biscuits - ground |
| = (or any light, crisp sugared | ||
| Biscuit cookie) | ||
| 8 oz | 227g | Unsalted butter - softened, and |
| More to grease pan | ||
| 1 lb | 454g / 16oz | Split peas |
| 14 | Egg whites | |
| 1/8 cup | 29ml | Cold water |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 4 | Vanilla extract | |
| 1/2 | Round container vanilla ice cream | |
| 1/2 | Round container strawberry ice cream | |
| 16 oz | 454g | Chocolate sauce |
Combine walnuts and biscuits. Add butter and mash thoroughly.
Preheat oven to 325 degrees. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.
When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.
Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.
Preheat oven to 450 degrees. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blow torch instead. Serve with chocolate sauce.
This recipe yields 12 servings.
Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0204) - from the - TV FOOD NETWORK
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