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 votes
Comments:
Serves:
8 servings
Prep:
25 Min
Cook:
10 Min
Method:
Refrigerate/Freeze
Ingredients
- 1 c
- graham cracker crumbs
- 3/4 c
- finely chopped pecans
- 1/4 c
- granulated sugar
- 1/4 c
- butter,melted
- 1 qt
- vanilla ice cream, softened,divided
- 10 oz
- jar lemon curd- or your homemade
- 2 Tbsp
- lemon juice
- 4 large
- egg whites
- 6 Tbsp
- granulated sugar
- 1/4 tsp
- cream of tartar
CRUST:
FILLING:
MERINGUE:
How to Make Frosty Lemon Meringue Ice Cream Pie
- 1Heat 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. - 2Filling:
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. - 3Meringue:
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.
