Out for dinner at a favorite restaurant in Gloucester, Mass., Ellen Dunn (Heads, You Win!) heard her waitress Ann Marie cheerfully telling friends at the next table, “Can’t come to the party, I’m doing pies all weekend. ”Naturally Ellen had to ask about any pie event. It turned out that Ann Marie had another life as the sister of and pie-maker to her brother and sister-in-law at their ice cream parlor in Danvers.Goodies 50’s Style Ice Cream Parlor opened in December 2003, the same day a snowstorm put three feet of snow between John Palmisano and his new business. After shoveling his way in, he figured if the rented freezers failed, the out of doors would be a handy alternative. He survived that winter and did fine all summer long, but by the end of October his customers’ cravings had begun to turn - from chocolate ice cream cones to holiday pies. As business slowed and John’s blood pressure rose, Ann Marie came up with a solution, “If they want pies, we’ll give them pies — Ice Cream Pies!” and proceeded to invent an entire menu of gourmet pies, from Holy Cannoli Pie to Chocolate Covered Cherry Pie and Raspberry Ripple. For Thanksgiving, Ann Marie created a Pumpkin Ice Cream Pie.All Ann Marie’s pies are handmade, each a perfect expression of her devotion to Goodies’ fabulous ice cream, and to maybe some day not having to hold down two jobs. Goodies Ice Cream Pies have developed such a following that customers are now begging John to ship them. Except he still hasn’t found an affordable shipper, so if anyone knows of one, Tell Penelope and she’ll let John know; or contact John yourself at Goodies 50’s Style Ice Cream Parlor.
Ann Marie’s Pumpkin Ice Cream Pie
Graham Cracker Pie Crust
Use graham crackers, gingersnaps, biscotti or chocolate wafers (with chocolate wafers use 2 cups of crumbs)
- 1½ cup crumbs
- 2 tbs sugar
- pinch of salt
- ½ cup unsalted butter, melted
Combine the crumbs, sugar and salt in a mixing bowl and toss together.
Add the butter and stir vigorously until blended
Use your fingers to press and pat the mixture over the bottom and sides of a 9 inch pie pan
If you like the crust a little more crispy, preheat the oven to 325° and put the pie crust in for 8 mintues
Cool completely before filling.Makes one 9 inch pie shell
The Pie
- 1 cup crushed ginger snaps
- 5 or 6 giant paddles (or 1 quart if you want extra for tasting) of pumpkin ice cream (if you can’t find pumpkin, Ann Marie votes for Ben and Jerry’s Festivus Ice Cream)
- ½ cup caramel or butterscotch sauce
- ¾ tsp cinnamon or nutmeg
Pile the ice cream into the prepared graham cracker crust
Sprinkle the ginger snaps over the ice cream
Zig zag the sauce over the cookies or make your own design
Dollop on the whipped cream
Sprinkle the whipped cream with the nutmeg or cinnamon (for depth and decoration)
Makes one 9 inch single crust pie
This week’s pie place is the muddy, mosquito ridden (although that might not be totally true, even though one or two mosquitoes probably touched down at some time or other) Mississippi River, which is apparently (or allegedly, depending on how guilty this incredibly rich pie makes you feel) where this pie got its name (although most bakers, fearing unpleasant associations, have by now dropped the Mosquito part). Chocolate Wafer Crumb Crust
This pie is for the kids, and for the kid in all of us, who could do without obsessing about calories, cholesterol or coming out of the water in a bikini. 
