Frozen Praline Pie Recipe

11
Ingredients

3h
Prep Time

1.32h
Cook Time

4h 19m
Ready In

Recipe: #24900

September 18, 2016

Categories: Desserts, Eggs, Pecan, Southern, July 4th Labor Day, Make it from scratch, Pies, Kosher Dairy, , more

recipe by:
breezermom

"Frozen dessert for those hot summer months! Lots of the prep time is freezing time!"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (150.7 g)
Calories 515.9
Total Fat - 30 g
Saturated Fat - 15.1 g
Cholesterol - 68.7 mg
Sodium - 161.6 mg
Total Carbohydrate - 63.8 g
Dietary Fiber - 1.9 g
Sugars - 59.2 g
Protein - 2.4 g
Calcium - 48.8 mg
Iron - 0.4 mg
Vitamin C - 0.5 mg
Thiamin - 0.1 mg

Step 1

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer just until foamy. Gradually add 1 cup of sugar, 1 tablespoon at a time, beating until soft peaks form and the sugar dissolves (2 to 4 minutes). Spread meringue in the bottom and up the sides of a 10 inch spring form pan. Bake at 275° for 1 hour. Let cool completely.

Step 2

Combine 2 cups of sugar, 1 cup whipping cream, syrup, and butter in a large saucepan. Cook over medium heat, stirring until the sugar dissolves. Continue to cook, without stirring, to soft ball stage (238°). Add remaining 1 cup whipped cream; stir well. Cook over medium heat until the mixture reaches 218°. Remove from heat; stir in vanilla. Set aside and let cool completely.

Step 3

Spread 1 quart softened ice cream into the meringue shell; freeze until firm. Pour 2 cups sauce over ice cream. Arrange pecan halves over the sauce; freeze until firm. Spread remaining 1 quart softened ice cream over the pecan halves; freeze until firm. Pour 2 cups sauce over the ice cream. Sprinkle the ground pecans over the sauce. Cover and freeze until firm.