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Kona Ice Cream Pie Recipe

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This recipe for Kona Ice Cream Pie, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 9-inch baked pastry shell

3 pints vanilla ice cream
1 cups heavy cream
cups coarsely chopped macadamia or cashew nuts
2 Tbsp. coffee liqueur
2 Tbsp. instant coffee
4 egg whites
tsp. cream of tartar
cup sugar

Directions:
Directions:
Soften 1 pint of ice cream in a medium size bowl. Beat of the heavy cream in a small bowl until stiff; fold into softened ice cream, along with nuts and coffee liqueur. If very soft, place bowl in freezer until mixture holds its shape.

Soften remaining 2 pints ice cream in large bowl. Stir instant coffee into remaining heavy cream; beat until stiff. Fold into softened ice cream. Spread about 2/3 of coffee mixture in baked pastry shell, making a depression in center; spoon macadamia mixture into center, then mound remaining coffee mixture on top. Freeze until firm or overnight.

Make meringue: Beat egg whites with cream of tartar in medium-size bowl until foamy white and double in volume. Beat in sugar, 1 Tbsp. at a time, until meringue forms soft peaks. Fit a pastry bag with a large notched tip. Fill with meringue. Pipe meringue in straight lines over ice cream to form a cone shape and cover ice cream COMPLETELY. Return dessert to freezer until ready to bake.

Just before serving: Bake in a hot oven (475 degrees) for 3 minutes or until the meringue is touched with brown. Cut into wedges and serve immediately.

Makes 10-12 servings.

Personal Notes:
Personal Notes:
Gourmet Club: Hawaiian Luau, March 8, 1980

 

 

 

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