Passion Fruit Ice Cream Pie
The ginger in the crust adds such a unique flavor to this pie. Insanely delicious!
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Servings: 8 servings
Calories: 457kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 457kcal | Carbohydrates: 46g | Protein: 7g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 145mg | Potassium: 373mg | Fiber: 2g | Sugar: 41g | Vitamin A: 932IU | Vitamin C: 1mg | Calcium: 229mg | Iron: 1mg
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