Recipe courtesy of Graham Kerr
Mile High Pie
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 946
- Total Fat
- 48
- Saturated Fat
- 25
- Carbohydrates
- 112
- Dietary Fiber
- 12
- Sugar
- 47
- Protein
- 23
- Cholesterol
- 128
- Sodium
- 393
Ingredients
4 ounces shelled walnuts, minced
12 ounces Nice biscuits or any light, crisp sugared biscuit cookie, ground
8 ounces unsalted butter, softened and more to grease pan
1 pound split peas
14 egg whites
1/8 cup cold water
1/2 teaspoon salt
1 1/4 cups sugar
4 drops vanilla extract
1/2 gallon round container vanilla ice cream
1/2 gallon round container strawberry ice cream
16 ounces chocolate sauce
Directions
- 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.