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American Icecream Meringue Pie

Liberty lo-res (2 of 2)-3Crowded into a tiny NYC apartment to celebrate the birthday of a dear friend on a freezing cold winter’s night, layers of icecream may not come to mind. However, with a gorgeous meal around a candlelit table, lots of laughter, story telling and (quite a bit of) wine, a flaming icecream pie with a gorgeous crust just kind of hits the spot (and is super impressive!). This is my go-to, easy, yet absurdly glamorous dessert for all occasions. Head on over to the Westender Magazine for the full story.


1 springform tin

1 blow torch (or broiler)

140 grams Marshmallows

3 Tablespoons butter

1/3 cups mixed dark and milk chocolate

3 cups rice krispies

1 pint vanilla icecream

1 pint coffee icecream

1 pint chocolate icecream

2 c hot fudge sauce

80g c sugar

7 egg whites, room temperature

2/3 tsp cream of tartar


Over a double boiler, melt the chocolates, marshmallows, and butter.

In a large bowl mix the rice krispies with the marshmallow mixture.

Once cool enough to be handled, press down full into the bottom of a greased springform tin.

Layer the three different icecreams (freezing each layer as you go) with a spread of hot fudge sauce in between each layer.

This can be stored up to three days in the freezer.

Just before serving, whisk egg whites and sugar over a pan of simmering water until the sugar dissolves quickly and the mixture is hot to the touch.

Either in a Kitchenaid (jealous) or a handheld mixture, whisk on medium speedy until foamy.

At this point, add cream of tartar and beat on medium-high until stiff and glossy.

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Remove pie from the freezer and spread meringue on top in billowing puffs. DO This quickly or the icecream will melt, duh.

Either use your blowtorch on that baby or stick it under the broiler for about one minute. Serve immediately.



For Valentine’s Day do a heart-shaped mold…you will be loved forever

For St. Patrick’s Day add a bit of green food coloring… just cause.


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