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Ingredients1 d 1 h 55 m servings 329 cals
Original recipe yields 8 servings (1 9-inch pie)
- Sprinkle gelatin over cold water and set aside to soften. Whisk together 1/2 cup plus 1 tablespoon sugar and cornstarch in a small bowl. Whisk in the eggs and add the milk.
- Cook in double boiler over simmering water until custard thickens and coats the back of a spoon. Remove from heat. Stir in gelatin until the gelatin melts. Add ice cream while custard is hot. Cool slightly and stir in vanilla.
- When the custard is room temperature, whip the cream until medium-stiff peaks form. Fold whipped cream into the custard. Pour filling into pie crust and refrigerate for several hours or overnight, until set.
- Editor's Note:
- You can use a chocolate crumb crust, a graham cracker crust, or a baked pastry shell, if you prefer. Garnish the pie with lightly sweetened whipped cream.
Per Serving: 329 calories; 19.8 g fat; 33 g carbohydrates; 5.9 g protein; 95 mg cholesterol; 172 mg sodium. Full nutrition
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