Frosty Lemon Meringue Ice Cream Pie

Pat Duran

By
@kitchenChatter

"This beautiful pie has it all", says Dana Hinck, of Pensacola, Florida.. and this recipe has a pecan crust, lemon curd and ice cream; and to top it all off a golden tipped meringue!


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Comments:

Serves:

8 servings

Prep:

25 Min

Cook:

10 Min

Method:

Refrigerate/Freeze

Ingredients

CRUST:

1 c
graham cracker crumbs
3/4 c
finely chopped pecans
1/4 c
granulated sugar
1/4 c
butter,melted

FILLING:

1 qt
vanilla ice cream, softened,divided
10 oz
jar lemon curd- or your homemade
2 Tbsp
lemon juice

MERINGUE:

4 large
egg whites
6 Tbsp
granulated sugar
1/4 tsp
cream of tartar

Directions Step-By-Step

1
Heat oven to 400^.
Crust:
Combine cracker crumbs, pecans and sugar.
stir in butter and press into the bottom and sides of an ungreased 9-inch pie plate. Bake for 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze at least 15 minutes.
2
Filling:
Spread 2 cups of the ice cream into the crust. Freeze 30 minutes.
In a small bowl, combine lemon curd,and lemon juice;
spread over ice cream layer. Freeze about 1 hour. Spread remaining soft ice cream over lemon layer. Freeze until set , about 1 to 2 hours.
3
Meringue:
In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. (correct).
With a hand mixer, beat on low speed for 1 minute.
Continue beating mixture over very low heat until mixture reaches 160^ (unusual,I know) about 8 minutes.
Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved.
IMMEDIATELY spread meringue over ice cream, sealing to edges of pie crust.
Using a kitchen torch ( or fire starter),or broil 8-inches from the heat for 3 to 5 minutes or until meringue is lightly browned. Freeze for at least 1 hour before serving. Set out for 8 minutes before cutting.
Keep any left over pie covered in freezer.

About this Recipe

Course/Dish: Pies, Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom