12685 Cappuccino Meringue Pie Makes one 9-inch single-crust pie Wed Aug 06 07:40:49 -0700 2008 Wed Feb 04 06:30:27 -0800 2009 Licensed http://www.chow.com/recipes/12685 Wed, 04 Feb 2009 14:30:27 GMT This one is a favorite for coffee ice cream lovers. Frozen meringue imitates foam on a cappuccino, and its texture and caramel flavor is a delicious complement. You can also substitute Espresso Meringue (page 306).

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  • Soften the ice cream in the refrigerator for about 30 minutes, until it's the consistency of soft-serve ice cream. Spread the ice cream in the crust using a cake spatula, working it from the center outward.
  • Freeze the pie for at least 2 hours, uncovered, until the ice cream is solid (times will vary according to ice cream and freezer).
  • Top the ice cream pie with the meringue. Be thorough when spreading the meringue, and make sure you form a seal with the meringue and crust all the way around. Otherwise, if there is any exposed filling, the meringue will “weep,” or release moisture, creating a watery mess. Use the back of a wooden spoon or spatula to pull the meringue up into peaks. Style away until the meringue topping is curvaceous.
    1. Clear the area of flammable materials, tuck back any loose hair or clothing and proceed to light a propane kitchen torch according to the torch's instructions. Hold it about 6 inches away from the meringue and move it continuously to prevent flare-ups. The flame should not touch the pie directly. Work with the heat just beyond the flame to singe the peaks of the meringue curls caramel brown. If the meringue catches fire, blow out the flare up immediately and continue working. When you've finished, most of the curls should be caramel colored. Freeze the pie, uncovered, for at least 3 hours for the pie to set and chill before serving or transporting it. When the pie is fully frozen, cover it loosely with plastic wrap until needed.
    2. To serve, cut pieces with a knife warmed in hot water. If the ice cream starts to stick to the knife, dip it in hot water and dry it with a paper towel before resuming cutting the pie. Serve immediately.
    ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main 1 recipe Chocolate Crumb Crust (page 41), frozen

    ]]>     4 cups Espresso Ice Cream (page 284)

    ]]>     2 cups Italian Meringue (page 305),

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