Microwavable Pie a la Mode


Description of Technology


Michigan State University’s inventors have formulated a culinary dish and a specialized package that combines hot pie with a topping of ice cream in a single package. Winner of the 2011 Institute of Food Technologists’ National Product Development competition, the microwavable invention incorporates an insulated package that simultaneously heats the pie while keeping the ice cream frozen. The insulated packaging includes various susceptor films that allow for differential heating of food components. The films shield the cold portion of the food product while providing even heating of the hot portion of the product. The invention provides a quick, convenient dessert with minimal effort. Additionally, the pie and ice cream formulation has been optimized to maintain superior flavor and texture after freezing and microwave reheating.


Key Benefits

  • Simplified process: The package reduces the steps required to assemble pie a la mode, which may be particularly important for restaurants and other establishments.
  • Faster heating: The package more efficiently heats the pre-packaged pie.
  • Versatility: The technology enables different parts of a meal to be cooked at different temperatures
  • Excellent taste: The pie and ice cream are made with high quality ingredients, and the ice cream was formulated to have stability after heating



  • Frozen food manufacturers
  • Restaurants, hospitals, and other establishments that serve many meals quickly
  • Supermarkets, grocery stores, and convenience chains


Patent Status


Patent pending




John Partridge, Janice Harte, Animequom Adams, Hunter Gartner, Keith Emery


Tech ID




Patent Information:

For Information, Contact:

Thomas Herlache
Assistant Director
Michigan State University