Passion Fruit Ice Cream Pie with a Ginger Crust
- ACTIVE: 30 MIN
- TOTAL TIME: 3 HRS
- SERVINGS: 8 to 10
This isn't the kind of ice cream pie you'd make for a kiddie birthday party. Instead of a plain cookie crust, Grace Parisi creates a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger. And instead of the usual caramel or chocolate sauce on top, she prepares a delectable mix of dulce de leche and passion fruit nectar from the supermarket.
- One 8-ounce box gingersnaps, lightly crushed
- 1 dried sweetened pineapple ring (1 1/2 ounces), coarsely chopped
- 2 tablespoons coarsely chopped candied ginger
- 4 tablespoons unsalted butter, softened
- 1 1/4 cups dulce de leche (16-ounce jar)
- 1/2 cup passion fruit nectar (see Note)
- 3 pints vanilla ice cream, slightly softened
- 1/4 cup salted roasted pistachios, coarsely chopped
- 2 tablespoons shredded sweetened coconut
- 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 3/4 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 1/2 hours.
- Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.