Blueberry Ice Cream Pie
Indulge in a cool, creamy blueberry ice cream pie with a crisp meringue topping—perfect for summer gatherings or a sweet finish to any meal.
Ingredients
Instructions
- Preheat oven to 475°F.
- Press half of the vanilla ice cream into a layer in the bottom of the cooled pie shell.
- Freeze the pie.
- Spread one half of the blueberry pie filling over the ice cream layer and re‑freeze.
- Add another layer of vanilla ice cream on top of the filling.
- Freeze again and top with the remaining blueberry filling.
- Freeze once more.
- Whisk cream of tartar and a pinch of salt into the egg whites until foamy.
- Gradually add the sugar, one tablespoon at a time, beating until stiff peaks form.
- Carefully place the meringue over the frozen pie, sealing it to the crust edges.
- Bake in the preheated oven for 3 minutes until the meringue turns golden brown.
- Remove from the oven and immediately freeze again.
- Take the pie out of the freezer 20 to 30 minutes before serving to soften slightly.
Tips & Substitutions
For a richer flavor, consider using homemade vanilla ice cream instead of store-bought. If you don’t have egg whites, you can substitute with whipped cream for a simpler topping. To prevent the meringue from weeping, ensure that the pie is completely frozen before adding it. If you prefer a sweeter filling, adjust the sugar based on your taste.
Serving Suggestions
Serve this blueberry ice cream pie with a drizzle of chocolate sauce or a sprinkle of crushed nuts for added texture. It pairs beautifully with a scoop of vanilla ice cream on the side. For a festive touch, consider serving alongside Pride Of Indiana Cookies for a delightful dessert spread.
Storage & Reheating
Store any leftover pie in an airtight container in the freezer for up to two weeks. To maintain the best texture, avoid leaving it at room temperature for too long. If you need to soften it for serving, let it sit at room temperature for about 20 minutes before slicing, but don’t let it fully melt.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Ice Cream Pie contains roughly 757 calories, with 35g protein, 87g carbohydrates, and 31g fat. It is an excellent source of potassium (106% of the Daily Value), protein (70% of the Daily Value), and dietary fiber (43% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1190mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I make this pie more festive for holidays?
To make this pie more festive, consider adding a layer of crushed graham crackers or nuts between the ice cream layers for texture. You can also garnish the top with fresh blueberries or mint leaves before serving to enhance its visual appeal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).