Pandan Ginger Ice Cream Pie

Ingredients

• 3 cups ginger snaps (about ½ box)
• 7 tbsp butter, melted

• 1 qt. vanilla ice cream
• 1 tbsp lime zest
• 1 tsp green food color
• 1¼ tsp Amoretti® Pandan Extract W.S.

• 2 cups cream
• 10 pandan leaves, bruised and cut into 1” strips
• ½ tsp Amoretti® Pandan Extract W.S.
• ½ cup powdered sugar

• handful mint leaves, chopped
• 2 tsp lime zest

Directions

1. Pulse ginger snaps in a food processor until fine.
2. Combine with the melted butter until fully mixed.
3. Press into a deep dish pie dish and freeze for 15 minutes until firm.

4. In a stand mixer fitted with the paddle attachment, beat vanilla ice cream until smooth.
5. Add lime zest and food color. Mix to combine.
6. Pour this mixture into the crust, swirl in Pandan Extract and smooth with a spatula.
7. Freeze for 6 hours.

8. Place cream and pandan leaves in a saucepan and bring to a simmer.
9. Reduce heat and simmer gently for 10 minutes.
10. Remove from heat and chill until cold, about an hour.
11. Strain pandan leaves from cream.
12. Whip the cream and the powdered sugar to soft peak and add Pandan Extract.
13. Smooth whipped cream over the frozen ice cream pie.
14. Garnish with chopped mint and lime zest.

Adapted from Donna Hay's Pandan Key Lime Icebox Pie.

• You can also use Amoretti® Natural Green Food Color W.S, but the color will be more muted.