Praline Meringue Ice Cream Pie with Caramel Rum Sauce

By bkotowich

Ingredients

• Ice Cream Pie:
• 1 Package Frozen Pound Cake
• 1/2 Gallon Pecan Praline Ice Cream
• Caramel Rum Sauce:
• 1 1/4 C Sugar
• 1/2 C Water
• 1 C Whipping Cream
• 1/8 Tsp Salt
• 3 Tbsp Golden Rum
• Meringue:
• 6 Egg Whites
• 1/8 Tsp Salt
• 1 C Sugar

Preparation

Step 1

Slice cake in pieces 1/16 to 1/4" thick. Arrange slices around sides of a 9" pie plate. (they will be higher than the rim of the dish). Cover the bottom with remaining slices, cutting them to fit. Soften ice cream slightly and spoon into cake-lined dish. Smooth top into slight dome in center. Cover with foil; Freeze until firm, about 6 hours. To make sauce, stir together sugar and water. Cover and bring to a simmer over high heat. Remove cover; boil without stirring until syrup begins to turn golden around the sides. At this point, it is all right to stir. Continue boiling until syrup turns deep golden. Remove from heat. Immediately, stir in 1 tbsp cream, stirring to dissolve any lumps. When mixture is smooth, stir in salt and rum. If not using sauce immediately, store in fridge.

To make meringue, beat egg whites until soft peaks form. Beating continuously, add sugar, 1 tbsp at a time, until meringue is very stiff and shiny. Spread layer of meringue over pie, taking care to cover ice cream and sides of cake. Bake at 500 for 2-4 minutes or until meringue is lightly browned. Serve immediately or return to freezer uncovered for several hours or overnight. Spoon warm sauce onto center of each plate. Tilt to coat the plate. Top with a slice of pie and serve immediately.