This recipe went on my Sunday List. That is, things I will only make on Sunday nights so I have limited time to be around them. I’m lucky to have coworkers who are willing to consume my goodies, so on Mondays I bring anything that was made the day before and is too dangerous to be in my house with me to work.
Do you see what I’m saying? Dangerous!
This pie was so much fun to make, and the one (large) slice that I allowed myself to eat was heavenly. It’s a perfect spring-time pie, you know, if spring were to actually arrive. There is a fresh layer of snow on the ground right now, on APRIL 20th, so we are still waiting upon that elusive season known as spring.
Before you start the pie, make a batch of dulce de leche. Or buy a 16-oz. jar at the store.
In a food processor, combine:
One 8-oz. box gingersnaps, lightly crushed
1 dried sweetened pineapple ring, coarsely chopped
2 tablespoons candied ginger, coarsely chopped
4 tablespoons butter, softened
Process until fine crumbs form.
Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.
In a food processor, combine:
1 1/4 cups dulce de leche
1/2 cup passion fruit nectar
Process until smooth.
Spread 1 pint of vanilla ice cream inside the chilled crust. Using a small spoon, scoop 2 more pints of vanilla ice cream into the crust, leaving some nooks and crannies.
Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots.
1/4 cup salted roasted pistachios, coarsely chopped
2 tablespoons shredded sweetened coconut
Freeze until firm, at least 2 1/2 hours.
Remove the ring from the pan and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.
The ginger in the crust adds such a unique flavor to this pie. Insanely delicious!
Passion Fruit Ice Cream Pie
- 1 8 oz. box gingersnaps lightly crushed
- 1 dried sweetened pineapple ring (1 ½ ounces), coarsely chopped
- 2 tbsp. candied ginger coarsely chopped
- 4 tbsp. unsalted butter softened
- 1 1/4 cups dulce de leche (one 16-oz. jar)
- 1/2 cup passion fruit nectar
- 3 pints vanilla ice cream slightly softened
- 1/4 cup salted roasted pistachios coarsely chopped
- 2 tbsp. shredded sweetened coconut
- In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.
- In a blender, blend the dulce de leche and passion fruit nectar until smooth.
- Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. Drizzle ¾ cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 ½ hours.