Passion Fruit Ice Cream Pie with a Ginger Crust

1. 1

   In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form.

2. 2

   Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan.

3. 3

   Freeze until firm, about 10 minutes.

4. 4

   In a blender, blend the dulce de leche and passion fruit nectar until smooth.

5. 5

   Spread 1 pint of ice cream in the chilled crust.

6. 6

   Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies.

7. 7

   Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots.

8. 8

   Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.

9. 9

   Remove the ring and cut the pie into wedges.

10. 10

    Serve the extra dulce de leche sauce at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.