• Tommy Centola

Mile High Ice Cream Pie

Updated: Jan 4

This was the signature dessert of the now closed Caribbean Room of the Pontchartrain Hotel. As the name suggest, this dessert was meant to be shared by two people. It was a widely copied dish. When Copeland’s put this on their menu as the Mile and a Half High Pie, the Caribbean Room took offense. I believe a lawsuit was involved. Copeland’s later changed the name to Levee Top Pie.

1 1/2 cups sifted Flour

1/2 teaspoon Salt

1 cup Solid Shortening

4 to 5 tablespoons Cold Water

1 pint Vanilla Ice Cream

1 pint Chocolate Ice Cream

8 Egg Whites

1/2 teaspoon Vanilla

1/4 teaspoon Cream of Tartar

1/2 cup Sugar

To make crust: Sift together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over the flour mixture and gently toss with fork. Repeat until all is moistened. Form a ball with fingers and roll out to 1/8 inch thickness on lightly floured surface. Fit loosely into a 9-inch pie pan, pricking well. Bake 10 to 12 minutes at 450 degrees. Cool.

Layer ice cream in pie shell. Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy and sugar is dissolved. Speard meringue over ice cream to edges of pastry. Broil 30 seconds to 1 minute to brown meringue. Freeze at least several hours. Drizzle chocolate sauce over each serving. Serves 8 to 12.

Chocolate Sauce

2 squares Sweet Chocolate

2 squares Bitter Chocolate

1 cup Heavy Cream

1/2 cup Sugar

Cook all ingredients in a double boiler until thick, using only have of the cream to start with. Add the balance of cream to achieve pouring consistency.

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