Mile-High Blackberry Ice Cream Pie Recipe
Learn how to make the Mile-High Blackberry Ice Cream Pie served at Shenandoah National Park
Indulge in the ultimate summer dessert with this Mile-High Blackberry Ice Cream Pie recipe from Shenandoah National Park.
Recipe courtesy of The National Parks Cookbook by Linda Ly (Harvard Common Press).
ICE CREAM LAYER INGREDIENTS
- 1 premade graham cracker piecrust
- ½ gallon (1.9 L) blackberry ice cream, slightly softened
MERINGUE INGREDIENTS
- 4 egg whites, at room temperature (See note)
- ½ cup (100 g) sugar
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
COMPOTE INGREDIENTS
- 2 cups (290 g) fresh blackberries
- ¼ cup (60 ml) freshly squeezed orange juice
- 1 ½ cups (300 g) sugar
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 2 tablespoons (16 g) cornstarch
- Fresh blackberries for garnishing
INSTRUCTIONS
Optional step: Preheat the oven to 375°F (190°C or gas mark 5).
Before you begin making the pie, bake the graham cracker piecrust for 6 to 8 minutes. This step isn’t necessary, but baking the crust crisps it up and deepens the flavor. If you bake the crust, make sure it cools completely before assembling the pie.
To make the ice cream layer: Scoop the ice cream into the cold crust and smooth the top. Freeze for about 3 hours until the ice cream is very hard.
To make the meringue: In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl and using a handheld electric mixer, beat all the ingredients on high speed for about 3 minutes until soft peaks form. Spread the meringue over the ice cream, swirling the meringue into decorative peaks with the back of a large spoon. Return the pie to the freezer and leave overnight.
To make the compote: In a medium-size saucepan over medium-low heat, combine the blackberries, orange juice, sugar and lemon juice. Cook for 6 to 8 minutes until the blackberries break down and the mixture has a syrupy consistency, stirring frequently to prevent sticking and burning. Gradually whisk in the cornstarch, a little at a time, until thickened.
Before serving, brown the meringue with a kitchen torch. Serve each slice with a drizzle of compote on top and garnish with a few blackberries.
NOTE: Eggs are easier to separate when they’re cold, then can be left out until they reach room temperature.
Servings: Makes 8 portions