A specialty of Hotel Pontchartrain, New Orleans
Recipe courtesy of Graham Kerr
Episode: Mile High Pie
Save Recipe Print
12 servings



Combine walnuts and biscuits. Add butter and mash thoroughly.

Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.

When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.

Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.

Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Apple Pie

Recipe courtesy of Food Network Kitchen

Cherry Pie

Recipe courtesy of Peter Sterk

Grasshopper Pie

Recipe courtesy of Ree Drummond

Rigatoni Pie

Recipe courtesy of Food Network Kitchen

Spaghetti Pie

Recipe courtesy of Katie Lee

Tamale Pie

Recipe courtesy of Ree Drummond

Pecan Pie

Recipe courtesy of Ree Drummond

Meat Pies

Recipe courtesy of Ree Drummond

Pie Crust

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories