Sweet Sheperd’s Pie
Sweet Sheperd’s Pie
Ingredients
- • 3 cups (750 ml) unfrosted brownies, finely chopped with a knife (see note)
- 4 cups (1 litre) fresh pineapple, diced
- 1 mango, finely chopped
- 1 cup (250 ml) orange juice
- 3 cups (750 ml) vanilla ice cream, slightly softened
- 4 egg whites
- 1/3 cup (75 ml) sugar
Instructions
- Spread the brownies at the bottom of a 20-cm (8-inch) square pan.
- In a saucepan, cook the pineapple with the mango and orange juice for 15 minutes or until the liquid has almost completely evaporated. Spread evenly over the brownies. Freeze for 30 minutes.
- Spread the ice cream over the fruit. Flatten slightly. Freeze while preparing the meringue.
- With the rack in the highest position, preheat the oven’s broiler.
- In a bowl, beat the egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Spread the meringue over the ice cream. Brown under the broiler.
- Cut into squares and serve immediately. Keep the remaining pie in the freezer.
Sweet Sheperd’s Pie