Lemon-Ginger Ice Cream Pie
From lohashim 16 years agoIngredients
- 9 (2-inch) gingersnap cookies shopping list
- 1/2 cup corn flake crumbs shopping list
- 1/4 cup granulated sugar shopping list
- 2 tablespoons butter or margarine shopping list
- 1 teaspoon waterFilling shopping list
- 1 (15.75 ounce) can lemon pie filling shopping list
- 1 tablespoon lemon juice shopping list
- 1 quart vanilla ice cream, slightly softened shopping list
- 1 teaspoon grated lemon peel shopping list
How to make it
- Place cookies in food processor bowl with metal blade or blender container;
- Process 20 to 30 seconds or until crumbs are very fine.
- Reserve 2 teaspoons crumbs for garnish.
- Put remaining crumbs in food processor bowl,
- add corn flake crumbs, sugar and margarine.
- With machine running, add water, processing until blended
- . Press mixture firmly in bottom and up sides of 9-inch pie pan.
- Set aside.In small bowl, combine pie filling and lemon juice until well blended. Set aside.
- In large bowl, stir together ice cream and lemon peel just until mixed.
- Quickly spread half of ice cream mixture in crust-lined pan.
- Top with pie filling mixture, spreading evenly.
- Spoon remaining ice cream mixture over top; spread evenly to cover.
- Sprinkle with reserved crumbs.
- Freeze at least 2 hours or until firm in center.
- To serve, let pie stand at room temperature for 10 to 15 minutes before cutting into wedges.
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The Rating
Reviewed by 1 people-
thanks LOHASHIM
unusual flavour combination !!!!!!!!!a must try
Mumtazmumtazcatering in Gauteng loved it
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