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Kona Ice Cream Pie Recipe

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This recipe for Kona Ice Cream Pie is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 9-inch baked pastry shell

3 pints vanilla ice cream
1 ½ cups heavy cream
½ cups coarsely chopped macadamia or cashew nuts
2 Tbsp. coffee liqueur
2 Tbsp. instant coffee
4 egg whites
¼ tsp. cream of tartar
½ cup sugar

Directions:
Directions:
Soften 1 pint of ice cream in a medium size bowl. Beat ½ 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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