Marguerites Cookbook

A cooking blog all about making vintage recipes from a cookbook we inherited from our grandmother

Ice Cream Sundae Pie

ice cream sundae pie

Welp, this is our last pie of pie month! It’s been an interesting month and we’ve learned a lot. Hopefully next year, we’ll be a little more organized and a little more prepared. This pie is a great way to end it. If you love ice cream, then you’ll love this ice cream sundae pie.

Here is what Marguerite had to say:

fudge sundae pie recipe

This one looked pretty complicated at first glance, however the parts where we had issues were somewhat unexpected. Aaron made sure to take the ice cream out of the freezer before we prepared the rest of the recipe, but it was still too firm when we began trying to spread it into a layer on top or the vanilla wafers. Those wafers also wouldn’t stay put when they came into contact with the ice cream. It was also time consuming and boring to wait for the fudge to cool, so it ended up being a little too warm when we started layering. Oh well.

ice cream sundae pie

But oh my goodness this pie was to die for! I loved the vanilla wafer crust and the fluffiness of the fudge mixed in with the ice cream. One change we would have made: either keep the layers of fudge and ice cream neater or try to marble them more. This was mostly a side effect of the issues we mentioned having above. This wouldn’t have changed the taste, mostly just made it look a little prettier.

ice cream sundae pie

I’m not personally crazy about nuts and would have liked to top this one with either whipped cream or sprinkles, but I’m glad we tried Marguerite’s ice cream sundae pie like the recipe said first. Aaron, of course, loved it. He was sort of expecting these ingredients that are typically found in a fudge sundae to magically transform into something different, but not too surprisingly, it just tasted like a delicious sundae!

ice cream sundae pie

We hope you enjoyed pie month! We’ve got some great holiday themed treats planned for December!

Ice Cream Sundae Pie
Print Recipe
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Ice Cream Sundae Pie
Print Recipe
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Servings Prep Time
1 pie 40 minutes
Passive Time
4 hours
Ingredients
Servings: pie
Instructions
  1. Put milk, chocolate, marshmallows, and salt in a heavy saucepan. Stir over medium heat until chocolate and marshmallows melt completely and mixture thickens.
  2. Take off heat and cool to room temperature.
  3. Line a 9" pie pan with vanilla wafers.
  4. Layer a pint of vanilla ice cream over the wafers.
  5. Cover ice cream with half of chocolate mixture.
  6. Repeat with another pint of vanilla ice cream and the rest of the chocolate mixture.
  7. Place pecan halves on top.
  8. Freeze until firm, 3-5 hours.
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Lemon Parfait Pie

Lemon Parfait Pie header

Okay pie fans, we’re in the home stretch! If you were a fan of our summer pie, the cherry parfait pie, then this lemon parfait pie will be a nice variation of that. In this crazy month of pies, a simple pie that we have basically done before was a nice breather. The lemon parfait pie did not turn out just like the cherry parfait pie, but it was still tasty!

 

Here’s what Marguerite said about it:

lemon-parfait-pie

This recipe is also from Marguerite’s aunts Stella and Florence. It wasn’t quite the same directions as before, and it turned out looking a bit differently. Looking back at the cherry parfait pie recipe, some of the differences are in the times written for thickening the mixture before it gets poured into the shell. It could have been that, or the fact that there was less total liquid, or just the fact that lemons are different from cherries. Whatever the reason, you can see that the lemon parfait pie did not turn out as smooth as the cherry one.

Lemon Parfait Pie

Another difference between these two pies became obvious when we cut into it. The lemon parfait pie did not hold together as nicely when we cut slices out. I am pretty sure its because we let it set longer before pouring it into the shell and we allowed it to get too set. Even though it didn’t hold together, it still tasted amazing! I liked this pie, which is different for me, but this pie was mostly jello and ice cream. Aaron (and his co-workers!) also enjoyed this pie.

Lemon Parfait Pie

As we come closer to the end of pie month, I am surprised and excited that all these pies have been so different from each other. It’s been a fun adventure.

Lemon Parfait Pie
Print Recipe
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Lemon Parfait Pie
Print Recipe
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Servings Prep Time
1 pie 15 minutes
Passive Time
1 hour
Ingredients
Servings: pie
Instructions
  1. Dissolve jello in hot water.
  2. Add peel and juice, then add ice cream by the spoon full, stirring until melted.
  3. Chill 25 to 30 minutes.
  4. Turn into shell.
  5. Chill 20 to 25 minutes.
  6. Garnish with whipped cream and additional lemon peel, if desired.
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Cherry Parfait Pie

Cherry Parfait Pie Header

One fun fact about me is that I don’t really care for pie, which is not a good trait to have with the amount of pies in Marguerite’s cookbook. However, I LOVED this cherry parfait pie. It was insanely rich, very sweet, and the perfect summer dessert.

Here is what Marguerite had to say:

 

This easily legible and detailed recipe is a nice change from the current norm, due to the fact that it was written out by Marguerite’s aunts Stella and Florence. We love finding recipes in the book from Marguerite’s family and friends! Their pie recipe was pretty accurate and easy to execute, except we felt the pie needed a bit more time than just 20-25 minutes to set. Also, we chose to use a pre-made pie shell instead of making our own from scratch.

Cherry Parfait Pie

This cherry parfait pie recipe has similar ingredients as our Sunburst Gelatin Dessert (jello and ice cream), but it doesn’t parade around pretending to be a “salad.” This pie presents itself as a sweet and delicious dessert and it does not disappoint.

Cherry Parfait Pie While I still feel this was a less than ideal use of all that ice cream ( I just really love ice cream,) it makes the cherry parfait pie a delicious mouss-ey consistency. This pie was so rich, I couldn’t even finish a whole piece! Aaron, however, couldn’t wait to get at this it. He ate a nice big piece and enjoyed every bit of it.

Cherry Parfait Pie

This type of pie was just the kind of dessert Marguerite would make for her “club” friends. It’s also a great summer pie since it’s light and airy. We hope you try out this cherry parfait pie when you need a dessert to beat that summer heat!

Cherry Parfait Pie

Cherry Parfait Pie
Print Recipe
Servings Prep Time
1 pie 20 minutes
Passive Time
2 hours
Servings Prep Time
1 pie 20 minutes
Passive Time
2 hours
Cherry Parfait Pie
Print Recipe
Servings Prep Time
1 pie 20 minutes
Passive Time
2 hours
Servings Prep Time
1 pie 20 minutes
Passive Time
2 hours
Ingredients
Servings: pie
Instructions
  1. Dissolve jello in hot liquid in a 2 quart saucepan. Use fruit juice drained from cherry can and add water to complete the 1/14 cups needed.
  2. Add ice cream by spoonfuls, stirring until melted.
  3. Chill until thickened, but not set (10-15 minutes.)
  4. Fold in cherries. Turn into pie shell.
  5. Chill until firm (60-90 minutes.)
  6. Garnish with whipped cream and fruit. You may have enough cherries from the one can to have a few left over to top your pie with.
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Sunburst Gelatin Dessert

Gelatin Dessert

In Marguerite’s cookbook, this Sunburst Gelatin Dessert is titled “Sunburst Salad.” In fact, there are a lot of recipes titled “salad” in her cookbook, none of which ever include anything close to lettuce. I’d say 99% of the recipes with the word “salad” in the title involve gelatin and a trove of other bad-for-your-waistline-good-for-your-soul ingredients. After flipping through the book many times, only one salad actually involving lettuce was found.

That being said, this “salad” was delicious.

Here is what Marguerite had to say:Sunburst Recipe

An entire pint of ice cream that I didn’t get to eat on it’s own is a tragedy, but this gelatin dessert was so delicious, so I’ll cope. The fruit made it feel healthy and the ice cream gave the gelatin a very mousse-y texture. Very summery, very yum.

Sunburst Gelatin Dessert

According to Aaron’s mother (Marguerite’s daughter), this was a popular bridge club snack. Aaron remembers seeing this and similar desserts at many family affairs as well. According to him, she would make this gelatin dessert for the adults and then make plain Jello for the kids. Because a 7 year old Aaron only wanted plain cherry Jello and LEGOs. Actually, that’s all 28 year old Aaron wants…

Gelatin Dessert

We couldn’t find any apricot gelatin, so we subbed peach flavored instead. Aaron’s not a fan of peach, but he didn’t really mind it with all the other fun stuff thrown in.

This was one of those recipes that had a lot of variations in her book, many of which we’ll be trying some other time on this blog. By “variations” I mean “other salads.” It also was something I could actually see us making and enjoying on a regular basis and would be a great thing to bring to a party. Seriously, I’m shocked none of our friends invite us over just to make them all the delicious things we share on this blog.

Sunburst Gelatin

Sunburst Gelatin Dessert
Print Recipe
Servings Prep Time
6-8 10 minutes
Passive Time
2 hours
Servings Prep Time
6-8 10 minutes
Passive Time
2 hours
Sunburst Gelatin Dessert
Print Recipe
Servings Prep Time
6-8 10 minutes
Passive Time
2 hours
Servings Prep Time
6-8 10 minutes
Passive Time
2 hours
Ingredients
Servings:
Instructions
  1. Use apricot juice and orange juice to make 1 cup of juice.
  2. Dissolve gelatin in 1 cup of boiling water.
  3. Quarter the apricots. Then add apricots, oranges, nuts, and fruit juice.
  4. Fold in ice cream.
  5. Pour in mold (or individual cups) and refrigerate until firm.
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