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frosty lemon meringue ice cream pie

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

"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!

(2 ratings)
yield 8 servings
prep time 25 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For frosty lemon meringue ice cream pie

  • CRUST:
  • 1 c
    graham cracker crumbs
  • 3/4 c
    finely chopped pecans
  • 1/4 c
    granulated sugar
  • 1/4 c
  • 1 qt
    vanilla ice cream, softened,divided
  • 10 oz
    jar lemon curd- or your homemade
  • 2 Tbsp
    lemon juice
  • 4 lg
    egg whites
  • 6 Tbsp
    granulated sugar
  • 1/4 tsp
    cream of tartar

How To Make frosty lemon meringue ice cream pie

  • 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.