How to To Make A Chocolate Meringue Pie Using Vanilla Ice Cream

Using vanilla ice cream in place of milk in recipes can be useful. Try this rich chocolate meringue pie that uses melted vanilla ice cream instead of milk. Its creamy, rich and an easy recipe.

Difficulty: Easy

Instructions

Things You'll Need:

• 3/4 cups sugar · 1/2 cup cocoa powder · 1/4 teaspoon salt · 1/2 cup all-purpose flour · 4 eggs, separated · 2 cups Melted Vanilla Ice Cream 9-inch baked pie shell, cooled

1. 
   9-inch pie crust

   Preheat your oven to 350 degrees. If you are using a store bought pie crust pre-bake the crust for 15 minutes in a 350 degree oven first and then let it cool. If you are making your crust put that together, roll it out and into the pan and bake per the instructions for a baked pie shell in your recipe.

2. 
   Mix dry ingredients

   Sift together your sugar, salt, cocoa and flour into a bowl and set aside.(NOTE: Vanilla ice cream has sugar in it but if you find that its not sweet enough add 1/2 cup more sugar) Separate all four eggs. Set egg whites aside in a large bowl for the meringue(I put the egg whites into the refrigerator to chill, meringue whips better with cold ingredients). Put the egg yolks in a heavy saucepan and beat well with a fork or whisk. Then stir in the sifted dry ingredients alternately with the melted vanilla ice cream (I microwaved my ice cream at 30 second intervals until melted all microwave ovens vary), add the ice cream a little at a time to keep mixture smooth.

3. 
   cook on medium heat in a saucepan stirring constantly

   Cook chocolate mixture over medium heat, until it comes to a boil, stirring constantly, until mixture thickens like a pudding. Remove from heat; beat out any lumps that may have formed. You are ready to put together your Chocolate Meringue Pie and make your Meringue.

4. 
   Meringue

   Make your meringue using your 4 egg whites, 6 tablespoons of sugar and 1/4 teaspoon of cream of tarter. I use my KitchenAid stand mixer and start whipping the egg whites adding the cream of tarter then one tablespoon of sugar at a time slowly as it whips to a fluffy stiff meringue. If you are using a hand mixer do not use a plastic bowl. Your meringue will not get stiff and fluffy in a plastic. When stiff peaks form your meringue is ready to spread on top of your chocolate pie.

5. Pour chocolate pudding mixture into baked pie shell and top with meringue while filling is still hot. Bake in 350°F oven until meringue is lightly browned, 12 to 15 minutes.

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[walker7]

on 11/17/2009 Sounds good...thanks!

[musicdeb]

on 7/11/2009 interesting use of melted ice cream...
5*

[jaymierp]

on 7/6/2009 Thanks, I hope you enjoy it!

[jull14]

on 7/6/2009 Thank you for sharing this information with me, it is very interesting, helpful for many here at ehow and the article is well written and easy to follow, thanks so much.