Easy Ice Cream Pie with Meringue Waffle Cone Crust #SlowChurnedSmiles

It’s the dead of winter; we’ve been iced in for 3 days now & and I can’t think of anything more logical than making an ice cream pie!  But not just any ice cream pie!  An ice cream pie packed full of Dreyer’s Slow Churned Ice Cream on top of a meringue crust packed full of crushed up waffle cones!

Before my grandfather passed away, he was the king of making homemade ice cream.  Every time the family got together, he would pull out the old school, hand cranked ice cream churn he had for as long as I can remember.  And as much as we complained about the work, the grandkids would take turns churning the ice cream.

Now, even though Princess P won’t be able to have homemade slow-churned ice cream made by the man she shares a name with, I don’t want her to miss out on the stories and memories I have to share.  Instead of spending hours hand churning ice cream, we buy a carton of Dreyer’s Slow-Churned Ice Cream and make our own memories.

This Easy Ice Cream Pie with Waffle Cone Crust is a perfect dessert for any occasion.  You get to enjoy all of the flavors of an ice cream cone without all of the melting mess!

No matter how much ice and snow are on the ground!

Easy Ice Cream Pie with Meringue Waffle Cone Crust

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Ingredients

  

For the crust:

• 1/4 cup egg whites about 2 large eggs
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 cup roughly crushed waffle cone crumbs

For the pie:

• 1 carton 1.5 quarts Dreyer's Slow Churned Ice Cream

Instructions

 

To Make the crust:

• Preheat the oven to 350 degrees. Beat the egg whites until frothy. Add the sugar & salt and beat on high until stiff. Fold in the waffle cone crumbs. Spread mixture all over the bottom and sides of a non-glass pie pan, making sure to adequately coat the sides. Bake for 15 to 20 minutes, watching toward the end to make sure crust doesn't get too brown. Remove from oven when crust is golden brown. Allow to cool completely.

To make the pie:

• When crust is cool, remove the ice cream from freezer and allow to soften. When soft, spread the ice cream (I used Mint Cookie Crunch) over the bottom of the crust, filling up the pie. Cover with foil and freeze until very hard.

Notes

I allowed my pie to sit in the freezer overnight to harden back up before slicing & serving.

RECIPE INSPIRED BY: The Pioneer Woman

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Disclosure: I was selected for this opportunity by Clever Girls Collective, however all content and opinions expressed here are my own.