Jake's Mile High Pie Recipe

Prepare crust

Preheat the oven to 350°F (175°C). In a bowl combine 2 cups graham cracker crumbs, 1/2 cup finely chopped pecans, 2 tablespoons granulated sugar and 1/4 teaspoon sea salt. Stir in 6 tablespoons melted butter until mixture holds together when pressed.

Press and bake

Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch springform pan (or a 9-inch deep-dish pie tin) to form a 1/2-inch-thick crust. Use the bottom of a measuring cup to compact. Bake 10–12 minutes until fragrant and set. Remove from oven and cool on a rack while preparing the filling. Leave oven on.

Make lemon curd (stovetop)

In a heatproof bowl, whisk together 4 egg yolks and 1 whole egg with 3/4 cup granulated sugar until pale and slightly thickened. Stir in 1/2 cup fresh lemon juice and 1 tablespoon lemon zest.

Cook curd

Set the bowl over a saucepan of gently simmering water (double boiler), making sure the bowl bottom does not touch the water. Cook, whisking constantly, until the mixture thickens and reaches about 170–175°F (about 10–12 minutes). It should coat the back of a spoon. Remove from heat and whisk in 6 tablespoons cold unsalted butter, 1 tablespoon at a time, until incorporated. Stir in 1/8 teaspoon salt. Strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked bits. Cover with plastic pressed to the surface and chill until cool (about 30–45 minutes) so it will hold when layered.

Soften and flavor ice cream

Slightly soften 1 1/4 quarts vanilla bean ice cream at room temperature for 10–15 minutes so it is scoopable but not melted. Stir in the scraped seeds of 1 vanilla bean or 1 teaspoon vanilla extract to intensify the flavor.

Assemble ice cream layer

Spoon about two-thirds of the softened ice cream into the cooled pecan graham crust and spread evenly with an offset spatula to form a smooth, level layer. Press gently to ensure good contact with the crust. Return pan to the freezer for 20–30 minutes to firm up.

Add lemon curd

Remove pan from freezer. Spoon the chilled lemon curd into dollops over the ice cream layer, distributing evenly (you can swirl slightly with a skewer or leave as a distinct layer). Gently spread the remaining softened ice cream over the curd to fully enclose it, building a 'mile-high' dome that rises above the rim of the pan if desired. Smooth the top and return to the freezer for at least 4 hours, preferably overnight, until completely firm.

Prepare meringue

When the pie is completely frozen, make the meringue. In a clean, grease-free mixing bowl beat 5 room-temperature egg whites with 1/4 teaspoon cream of tartar and 1/8 teaspoon salt on medium speed until foamy. Gradually add 3/4 cup granulated sugar, a tablespoon at a time, while increasing speed to high. Continue beating until glossy, stiff peaks form and the sugar is dissolved (rub a bit between fingers to check for grittiness). Beat in 1/2 teaspoon vanilla.

Mound meringue

Remove the pie from the freezer and unmold if using a springform pan, placing the pie on a baking sheet. Working quickly, spoon or pipe the meringue over the frozen ice cream dome, creating peaks and swirls to cover the surface completely. Build peaks to create the classic torched finish—these peaks will brown attractively.

Torch the meringue

Using a kitchen blowtorch, carefully brown the meringue evenly by sweeping the flame across the peaks until you achieve golden-brown color and small toasted tips. Keep the torch moving to avoid burning. If you don't have a torch, place the pie briefly under a very hot broiler (watch continuously) for 30–60 seconds until browned, then immediately return to the freezer.

Chill before serving

After torching, return the pie to the freezer for at least 20–30 minutes to firm the meringue base against the ice cream so slices hold shape.

Before serving, let the pie sit at room temperature for 5 minutes to soften slightly for easier slicing. Slice with a warm, clean knife (dip in hot water and wipe dry between cuts) for clean portions. Garnish each slice with toasted pecan halves and a sprinkle of finely grated lemon zest if desired.