Passion fruit ice cream pie

This is Week #16 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

This recipe went on my Sunday List. That is, things I will only make on Sunday nights so I have limited time to be around them. I'm lucky to have coworkers who are willing to consume my goodies, so on Mondays I bring anything that was made the day before and is too dangerous to be in my house with me to work.

Do you see what I'm saying? Dangerous!

This pie was so much fun to make, and the one (large) slice that I allowed myself to eat was heavenly. It's a perfect spring-time pie, you know, if spring were to actually arrive. There is a fresh layer of snow on the ground right now, on APRIL 20th, so we are still waiting upon that elusive season known as spring.

Before you start the pie, make a batch of dulce de leche. Or buy a 16-oz. jar of it at the store.

In a food processor, combine:

One 8-oz. box gingersnaps, lightly crushed

1 dried sweetened pineapple ring, coarsely chopped

2 tablespoons candied ginger, coarsely chopped

4 tablespoons butter, softened

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 food processor, combine:

1 1/4 cups dulce de leche

1/2 cup passion fruit nectar

Process until smooth.

Spread 1 pint of vanilla ice cream inside the chilled crust. Using a small spoon, scoop 2 more pints of vanilla 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:

1/4 cup salted roasted pistachios, coarsely chopped

2 tablespoons shredded sweetened coconut

Freeze until firm, at least 2 1/2 hours.

Remove the ring from the pan and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.

The ginger in the crust adds such a unique flavor to this pie. Insanely delicious!

Passion Fruit Ice Cream Pie

The ginger in the crust adds such a unique flavor to this pie. Insanely delicious!

Contributed by Megan Porta from pipandebby.com.

Published Apr 20, 2011

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Serves: 8-10

Total time: 3 hrs

PassionFruitPie"

Ingredients:

  • One 8-oz. box gingersnaps, lightly crushed
  • 1 dried sweetened pineapple ring (1 ½ ounces), coarsely chopped
  • 2 tablespoons coarsely chopped candied ginger
  • 4 tablespoons unsalted butter, softened
  • 1 ¼ cups dulce de leche (one 16-oz. jar)
  • ½ cup passion fruit nectar
  • 3 pints vanilla ice cream, slightly softened
  • ¼ cup salted roasted pistachios, coarsely chopped
  • 2 tablespoons shredded sweetened coconut
Instructions:
  1. 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.
  2. In a blender, blend the dulce de leche and passion fruit nectar until smooth.
  3. 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 ¾ 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 ½ hours.

Cookies 'n cream brownie chunk ice cream

A recipe too good to walk away from! These ingredients make resisting IMPOSSIBLE!

My relationship with ice cream is complicated. Most of the time I avoid it as if I might contract a terrible disease by being within 50 feet of it. I shun it at the grocery store, on my way down the frozen foods aisle as I head toward the edamame. Not even a glance in its direction. It's comparable to refusing to acknowledge someone after an ugly break-up. It's too tempting and scary all at once, so it's best to feign disinterest.

Then there are those times when I become weak. Weak = pregnant or supremely stressed. I not only allow ice cream back into my life, but I shower love upon it, letting it know how sorry I am to have been so cold. I truly love you, Ice Cream! I'll never leave again! But my friend has a wounded heart. I've caused too much pain, too many times.

And so it goes, this dysfunctional yet functional relationship that I love to hate. Recently I found myself in a weak state (stressed, not pregnant) and thought it would be a great idea to make my very own ice cream concoction. I call it Cookies 'n Cream Brownie Chunk Ice Cream. Could anything sound more wonderful? And it was wonderful. I'm now back in the state of ignoring my delicious companion, but our recent stint certainly was good while it lasted.

Here's what I did. I threw my brownie scraps from this recipe into a bowl along with:

3/4 of a half gallon container of vanilla ice cream

12 crumbled Oreo cookies

1/3 cup of vanilla buttercream frosting

I tried to talk myself into walking away, but I was too weak. Instead, I stirred.

And I let all of the sinful ingredients mingle with one another.

Then I scooped myself a giant bowl and indulged, momentarily free of guilt.

Thankfully, stress comes and goes. Imagine how much trouble I was in when I was pregnant. I wouldn't let my husband take a picture of the inside of our freezer because it was really. really. embarrassing.