Originally from The Restaurants of New Orleans, Roy F, Guste, Jr., 1982, W. W. Norton & Co., Inc. This is excellent all year round, but is especially nice, cooling and refreshing in the summer months. I give the chef's original ice-cream flavor combo here, but feel free to experiment with different ice-cream flavors if you like.
Provided by Steve P.
Categories Pie
Time 4h12m
Yield 1 nine inch deep dish pie, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- To make the crust, sift together the flour and salt.
- Cut the shortening into the flour-salt mixture until the pieces are the size of small peas.
- Sprinkle 1 tablespoon of cold water over the flour mixture, and gently toss with a fork.
- Repeat until the dough is moistened.
- Form the dough into a ball, and roll out on a lightly floured surface to 1/8-inch thickness.
- Fit the crust loosely into a deep 9-inch pie pan, pricking well.
- Bake 10-12 minutes at 450° F.
- Cool.
- Layer the slightly softened ice cream in the pie shell.
- Beat the egg whites with the vanilla and cream of tartar until soft peaks form.
- Gradually add ½ cup of sugar, beating until the egg whites are stiff and glossy and the sugar has dissolved.
- Spread the meringue over the ice cream to the edges of the pastry.
- Broil 30 seconds to 1 minute to brown the meringue.
- Freeze the pie for at least several hours.
- To prepare the hot chocolate sauce, put the chocolates, 1½ cups of sugar, and ¾ cup of heavy cream in the top of a double boiler.
- Cook until the sauce is thick and melted.
- Add the balance of the cream to achieve a pouring consistency.
- Drizzle hot chocolate sauce over each serving.
Nutrition Facts : Calories 1228, Fat 74.1, SaturatedFat 39.1, Cholesterol 117.4, Sodium 373.2, Carbohydrate 141.6, Fiber 8, Sugar 103.2, Protein 17.4
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