Lemon Meringue Ice Cream Pie In Toasted Pecan Crust
From vickycummins 16 years ago
- 25 minutes to make
- Serves 8
Pecan crust with vanilla ice cream, a layer of lemon cured and a layer of golden brown meringue tops it off! I got this recipe from a cooking magazine, a couple times I've made this and heard, this is 5 star restaurant quality!
Ingredients
- Lemon curd: shopping list
- 2 large eggs shopping list
- 2 large egg yolks shopping list
- 6 tablespoons unsalted butter ( I've used salted before) shopping list
- 1 cup sugar shopping list
- 6 tablespoons fresh lemon juice shopping list
- 3 teaspoons finely grated lemon peel shopping list
- pinch of salt shopping list
- Crust: shopping list
- 1 1/2 cups finely chopped pecans shopping list
- 1/4 cup sugar shopping list
- 1/4 cup butter melted shopping list
- 3 cups vanilla ice cream, slightly softened and divided shopping list
- Meringue: shopping list
- 4 large egg whites ( room temp) shopping list
- pinch of cream of tarter shopping list
- 6 tablespoons sugar shopping list
How to make it
- Lemon curd: whisk eggs and egg yolks in medium bowl
- Melt butter in medium metal bowl set over large saucepan of simmering water.
- Whisk in sugar, lemon juice, lemon peel, and salt, gradually whisk in egg mixture.
- Whisk until thick (about 8 minutes)
- Transfer to small bowl , press plastic wrap on top of lemon curd
- chill 4 hours ( can be made 2 days ahead, but keep chilled)
- Crust: oven 400
- Mix pecans, sugar and butter until moist
- Press into bottom and up sides of 9 inch glass pie plate
- Bake until lightly toasted( about 12 minutes)
- crust will slide down plate so take back of spoon and press crust back into place
- cool crust and then freeze for 30 minutes
- Dollop 1 1/2 cups soft ice cream over crust and spread into even layer
- Spread lemon curd over ice cream and freeze until firm ( about 2 hours)
- Dollop 1 1/2 cups softened ice cream over lemon curd, spread into even layer
- Covert and freeze until firm(about 2 hours)
- (sometimes I omit the top layer of icecream and just put it on the bottom)
- Meringue::: use electric mixer, mix egg whites in medium bowl until frothy.
- Beat in cream of tarter
- With mixer running slowly add sugar
- Beat until soft peaks form
- Spoon meringue over pie, spreading to seal at edges
- Using kitchen butane torch toaste meringue until golden in spots or place pie in preheated 500 oven until golden, about 3 minutes
- Cut into wedges and serve immediately
- Pie can be made day ahead and frozen
- ENJOY!
The Rating
Reviewed by 4 people-
OMG, this is the most fabulous sounding recipe, it's a must to make for Easter dessert. Thank you so very very much for this one, it's to die for. You have my 5
henrie
in Savannah loved it
-
This making me hungry.Great post.
bluewaterandsand
in GAFFNEY loved it
-
OMG...the name of the recipe alone had me salivating! I can't wait to try this one out!!! Thanks for the awsesome post...gets a 5 from me!
shelleybeanz73
in Ashland loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "