Orange Layered Ice Cream Meringue Pie
The time involved consists mainly of freezing time. The only cooking is browning the meringue.
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- 1 qt
- vanilla ice cream
- baked 9" pie shell
- orange butter
- 6 Tbsp
- unsalted butter melted
- 3/4 c
- zest of 2 oranges minced finely
- 1/4 tsp
- 2 Tbsp
- lemon juice, fresh
- 1/3 c
- frozen orange juice(do not add water)
- 2 tsp
- lemon zest, minced finely
- large eggs
USE YOUR FAVORITE MERINGUE RECIPE
1Press scoops of half of the ice cream into the cooked pie shell and smooth. Freeze til very firm.
2Spread half of the orange butter over the frozen ice cream , smooth and freeze til very firm.
3Cover the orange butter layer with the remainder of the vanilla ice cream , smooth and freeze til very firm.
4Cover the last layer with the rest of the orange butter , smooth and freeze til very firm.
5Cover pie with meringue sealing edges of crust. Place on a cutting board and bake 3 mins @ 475* til lightly browned. Freeze til very firm.
6Remove from freezer 5 mins. before serving. Dip cutting knife into warm water, and dry before each cut.
Melt 6T butter(unsalted) and stir in everything except 3 eggs.
8Beat 3 eggs and add butter mixture in top of double boiler.
9Beat over boiling water 5 mins til thickening.
Allow to cool, stirring as needed. Chill til spreading consistency.