Red Robin® Mountain High Ice Cream Pie ingredients
Makes 12 servingsPie
6 cups chocolate ice cream
1 cup peanut butter cookie pieces
6 cups vanilla ice cream
1 2/3 cups creamy peanut butter
3/4 cup chopped peanuts
4 chocolate-flavored graham crackers, crushed
1 cup fudge topping
1 (20-oz) squirt bottle chocolate topping
1 (20-oz) squirt bottle caramel topping
1 can Redi-Whip
3/4 cup chopped peanuts
12 maraschino cherries, with stems
Red Robin® Mountain High Ice Cream Pie DirectionsAdvance preparation
Line a 3-quart bowl with Saran wrap and freeze for at least thirty (30) minutes. Then, soften the chocolate ice cream.
Start layers one and two: chocolate ice cream, peanut butter cookie
Pack softened chocolate ice cream it into the bottom of prepared bowl. Make sure the surface of the ice cream is smooth and leveled.
Evenly spread the peanut butter cookie pieces over the top; cover the bowl and freeze for at least one (1) hour.
Add layer three: vanilla ice cream
Soften the vanilla ice cream and spread it over the peanut butter cookie layer, again smoothing a level ice cream surface. Cover the bowl and freeze again for at least one (1) hour.
Add layers four and five: peanut butter, chocolate cracker crumbs
After the vanilla ice cream is hardened, use a spatula to spread 2/3 cup of peanut butter over the top.
Evenly spread the chocolate graham cracker crumbs over the peanut butter. Cover the bowl and freeze again for at least one (1) hour, preferably longer.
Release frozen dome from the bowl; cover and return to freezer
About five (5) hours before serving, partially fill a sink with warm water. Then, remove ice cream bowl from the freezer and hold it in the warm water for about one minute; you want the ice cream around the edges to soften just enough that you can invert the domed-shaped ice cream onto a plate.
Turn a large plate upside down and place it on top of the ice cream bowl; flip bowl and plate together, gently tapping on bowl until the ice cream dome falls onto the plate. You may have to immerse the bowl in warm water again to release the ice cream dome.
Once released on the plate, cover the ice cream dome with plastic wrap and place it in the freezer for another one to two (1 - 2) hours.
Add layer seven: cover dome with fudge sauce and return to freezer
Without heating, evenly spread the fudge sauce over the entire surface of the ice cream dome (the "mountain"); freeze for one (1) hour.
Add layer eight: cover dome with peanut butter and return to freezer
When the fudge sauce has hardened, spread the remaining 1 cup of peanut butter over the entire surface as well; freeze again for 1 hour.
Pre-slice and return to freezer
About one hour before serving, use a warm knife to slice dessert into twelve (12) pieces. Place wax paper between the cuts so it is easy to divide when you serve it later. Then, cover and return to freezer. If desired, freeze dessert plates, too.
Garnish plate and dome
Just before serving (finally!), and on each serving plate, use squirt bottle of chocolate topping to make three (3) parallel (side by side) lines.
Make quarter-turn of each serving plate and use squirt bottle of caramel topping to make three (3) parallel (side by side) lines which are perpendicular to the chocolate lines.
Turn each serving plate so the lines appear as an "X."
Near the back of the "X" design, place a slice of ice cream upright onto each serving plate; spray generous amount of Redi-Whip on top and down the curved edge of the slice, onto the plate over the sauces.
Sprinkle about a tablespoon of chopped nuts over the Redi-Whip on each plate; add a cherry on top and serve immediately.
Red Robin® Mountain High Ice Cream Pie
- For clean, smooth pie slices, heat a knife in hot water and dry with a paper towel before cutting the pie. Heat and dry the knife for each slice.
- Return promptly any unused portions to the freezer.
- Adapts Todd Wilbur, Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains (New York: Penguin Group, 1997), 246 - 249.
Dessert > Bombes
Page Last Modified 17 June May 2015