Ingredients
– 168 g crumbs of 12 sugar cones ground in a food processor for the crust
– 76 g or 1/3 cup butter for the crust
– 2 tablespoons powdered sugar optional for the crust
– 1.5 quarts chocolate ice cream
– 113 g or ½ cup butter for the Brown Butter Fudge Sauce
– 50 g or ¼ cup brown sugar light or dark for the Brown Butter Fudge Sauce
– 113 g or ½ cup heavy cream for the Brown Butter Fudge Sauce
– 113 g or ½ cup whole milk for the Brown Butter Fudge Sauce
– 200 g dark chocolate chopped very fine for the Brown Butter Fudge Sauce
– 1 tsp pure vanilla extract for the Brown Butter Fudge Sauce
– Pinch of fine sea salt for the Brown Butter Fudge Sauce
– 4 egg whites for the Marshmallow Meringue
– 220 g or 1 cup granulated sugar for the Marshmallow Meringue
– 2 teaspoons pure vanilla extract for the Marshmallow Meringue
– ½ tsp fine sea salt for the Marshmallow Meringue
Instructions
1-Preheat oven to 350 F.
2-Melt butter and combine with ground sugar cone crumbs; press mixture into bottom and sides of a 9-inch pie pan.
3-Bake crust for 10 minutes and let cool.
4-Make fudge sauce: melt butter until browned, add brown sugar, heavy cream, and milk, whisk until sugar dissolves, add chopped chocolate and whisk until smooth, stir in vanilla and salt.
5-Spread about ⅓ cup fudge sauce into crust, smoothing some up the sides, then freeze to set.
6-Soften chocolate ice cream and spread evenly over fudge layer, cover with plastic wrap and freeze until serving day.
7-Make meringue: whisk egg whites and granulated sugar over simmering water until sugar dissolves, transfer to mixer and whip until stiff peaks form adding vanilla and salt near the end.
8-Dollop and spread meringue over ice cream layer, torch the meringue, then freeze for 30 minutes to set.
9-Serve immediately after torching.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Use gluten-free sugar cones to make a gluten-free version of the dessert.
🥄 Separate eggs while cold to avoid yolk in egg whites for perfect meringue.
🥄 Prepare the pie up to the meringue stage ahead and freeze; add the toasted meringue on serving day.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice