Toasted Mexican Chocolate Ice Cream Pie made with OREO Pie Crust and Variegate
- 4 eachOREO Pie Crusts (6 oz.)
- 5¼ lb.chocolate ice cream, softened
- 4 tsp.ground cinnamon
- 2½ lb.OREO Crème Icing Variegate
- 1¼ lb.powdered sugar
- 4 oz.unsweetened cocoa powder
- 1¼ lb.refrigerated pasteurizedegg whites
- 1¼ lb.granulated sugar
Nutrition per serving
Freeze pie crusts at least 1 hour before filling. Meanwhile, refrigerate large mixer bowl and paddle until chilled.
For each pie: Beat 1 qt. ice cream and 1 tsp. cinnamon in chilled bowl with mixer fitted with chilled paddle attachment on low speed 30 to 40 sec. or just until blended. Spread half the ice cream onto bottom of 1 pie crust; cover with 1 cup Variegate. Freeze pie and remaining ice cream mixture 5 min. Immediately spread ice cream mixture over Variegate. Freeze several hours or overnight.
Repeat with remaining pie crusts and filling.
Cocoa Meringue: Sift together powdered sugar and cocoa powder.
Beat egg whites with mixer fitted with whip attachment until foamy. Gradually beat in granulated sugar until stiff peaks form. Fold in half the powdered sugar mixture until well blended. Gradually fold in remaining powdered sugar mixture.
Use small metal spatula to spread meringue over pies, mounding slightly in centers and making swirled peaks with tip of spatula. Brown tips of peaks with torch.