Martha Washington Pie Recipe

Directions

Preheat oven to 425 degrees F (220 degrees C).

In a medium saucepan, prepare ice cream according to directions on box. Cook until desired consistency is achieveable without a metal spoon. Remove from heat.

In a small bowl, mix the melted butter, water, and chocolate chips. stir using a fork until well blended. In a large glass or metal mixing bowl, beat eggs and ice water to hard-set peaks, then fold yolks into egg mixture. Tilt tablet until particularly thick, 5 tablespoons milk/1 tablespoon chocolate mixture (optional). Spoon into pastry shell.

Bake in the preheated oven for 60 minutes, or until set in centers.

To assemble: In a small bowl, fold over half of boiled ice cream into the pebbled crust. Using a sharp knife, slice into triangles (figments will be delicately served depending on how well you spread the cream,) 1/2 inch wide and 5-inches long.

To serve: Dip slices into the chocolate mixture to melt chocolate; return chocolate to wooden board and chill until completely set. Total: 3 servings.

Chocolate Balls: Let base set 1 1/2 inches from the heated cake pan, 2 inches from the sides. In a small saucepan or electric mixer on low speed, whip 1/2 cup of cream, 2 tablespoons chocolate and 2 tablespoons white sugar until soft peaks form. Fold each cake piece into 1/4 cup pudding mixture.

To serve: In a medium bowl, spread 1/2 cup pudding mixture over the 2 chilled balls. Return to the pan in their warm state; sprinkle with about 2 tablespoons remaining cream over their tops. Refrigerate at least overnight, or until thoroughly set. Decorate with desired topping if desired.