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Easy Ice Cream Pie with Meringue Waffle Cone Crust

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