Caramel Ice Cream Pie

  • Yield 8 servings

A perfect summer-time dessert.


Meringue Pie Shell:
1 -- egg white
1/2 teaspoon salt
1/4 cup sugar
1 1/2 cups chopped walnuts
Ice Cream Filling:
1 quart coffee ice cream
1 quart vanilla ice cream
Caramel Sauce:
2 tablespoons butter
1/2 cup packed brown sugar
1/4 cup light cream
2 tablespoons chopped walnuts
1/2 teaspoon vanilla extract


  1. For the crust, beat the egg white in a small mixing bowl until foamy.  Add the salt and beat until soft peaks form.  Add the sugar 1 tablespoon at a time, beating constantly until stiff peaks form.  Fold in walnuts.
  2. Spoon the meringue into a buttered 9-inch pie plate with a wet spoon, shaping as for a pie shell.  Bake at 400F for 10 minutes.  Let stand until cool.  Chill in the refrigerator.
  3. For the filling, fill the meringue pie shell with scoops of the coffee and vanilla ice cream.  You may cover at this point and freeze until serving time. 
  4. For the sauce, heat the butter in a small saucepan.  Stir in the brown sugar.  Remove from heat.  Add the light cream, gradually, stirring constantly.  Cook for 1 minute, stirring constantly.  Pour the sauce into a small heatproof bowl.  Stir in the walnuts and vanilla.  Drizzle the sauce over the pie just before serving.

Recipe reprinted with permission from Favorite Recipes of Family and Friends of LSU AgCenter’s Serving Louisiana (LSU Agricultural Center, Baton Rouge, Louisiana, 2002).




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