Frosty Lemon Meringue Ice Cream Pie
By
Pat Duran
@kitchenChatter
1
"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!
Rating:
★★★★☆ 2 votes4
Comments:
Serves:
8 servings
Prep:
25 Min
Cook:
10 Min
Method:
Refrigerate/Freeze
Ingredients
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CRUST:
-
1 cgraham cracker crumbs
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3/4 cfinely chopped pecans
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1/4 cgranulated sugar
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1/4 cbutter,melted
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FILLING:
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1 qtvanilla ice cream, softened,divided
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10 ozjar lemon curd- or your homemade
-
2 Tbsplemon juice
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MERINGUE:
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4 largeegg whites
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6 Tbspgranulated sugar
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1/4 tspcream of tartar
How to Make Frosty Lemon Meringue Ice Cream Pie
- 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. - 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. - 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.
