– 200 g ice cream cone crumbs 12 sugar or waffle cones, ground in the food processor– ⅓ cup butter melted– Apple Cider Caramel or store bought caramel sauce– 1 quart Pumpkin Ice Cream– Apple Cider Meringue or Swiss Meringue
INGREDIENTS
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INSTRUCTION
Warm the oven up to 350 F. Put the butter and cone crumbs into a 9-inch pie pan and press them down. Put it in the oven for 10 minutes to set.
STEP 1 .
Wait about 10 minutes after taking the ice cream out of the freezer to make it soft. To make the caramel easier to work with, warm it up a bit.
STEP 2.
Even out the caramel on top of the crust. Put it in the freezer to get hard. Spread the ice cream over the caramel as evenly as you can,
STEP 3.
Then cover it with plastic wrap and press down so it's mostly flat. It should be a little thicker in the middle, which is good! This time, put it in the freezer for at least an hour.
STEP 4.
If it's sealed, you can leave it there for a few days. Take the pie out of the freezer and remove the plastic wrap once the meringue has stiff peaks.
STEP 5.
Make pretty swoops with the back of a spoon or an offset spatula as you spread the meringue over it. You can go to the next step right away or freeze the pie for a few hours.
STEP 6.
Light the pie on fire with a kitchen torch. Serve right away. That's easy to do with a warm, dry knife.