So last time when I made pie crust cookies, I was left with the dilemma of having leftover pie crust. Obviously there were many things I could've used it for but I was craving something else. Inspired by my favorite Big Gay Ice Cream treat, the Mermaid (which has vanilla ice cream, key lime curd, homemade graham crumble, and whipped cream), I wanted to make a sundae. I thought of using the same pint of vanilla ice cream I used for my pie crust cookie ice cream sandwiches but nope, I had an even better idea.
The one thing I'm good at is making tiramisu. Especially after getting tips from the crew at Brucie in Brooklyn. It's the only thing I'm confident that it'll come out good every time. SO.....why not use the mascarpone cream in the sundae instead of regular old vanilla ice cream?
Please note: This recipe contains raw eggs. I used the ones I get from the farmers' market.
Leftover pie crust
Mascarpone Cream: 2 eggs separated 8oz mascarpone 7 tablespoons sugar 1 cup heavy cream
In a bowl, whisk 2 egg yolks and 6 tablespoons of sugar until you get to the ribbon stage. It should be smooth and pale yellow.
Add the mascarpone cheese into the egg/sugar mixture and incorporate completely.
In a separate bowl, whisk egg whites till stiff peaks. Gently fold the egg whites into the mascarpone mixture. This will lighten the mixture.
In another bowl, whisk heavy cream and 1 tablespoon of sugar till you get stiff peaks. Fold whipped cream into mascarpone mixture. The cream gives the mixture body.
To Assemble: Put your leftover pie crust in a ziplock bag or tea towel. Smash it up. It's fine if there are big pieces and small pieces.
In a bowl or a jar or a cup or a sundae glass, put in a layer of pie crust crumble then mascarpone cream then plum sauce and repeat.