Lemon Meringue Ice Cream Pie |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This pretty pie has it allâa graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.Dana Hinck, Pensacola, Florida Ingredients:
1 cup graham cracker crumbs |
3/4 cup finely chopped pecans |
1/4 cup sugar |
1/4 cup butter, melted |
filling: |
1 quart vanilla ice cream, softened, divided |
1 jar (10 ounces) lemon curd |
2 tablespoons lemon juice |
meringue: |
4 egg whites |
6 tablespoons sugar |
1/4 teaspoon cream of tartar |
Directions:
1. Combine the cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 400° for 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze for 30 minutes.
2. Spread 2 cups ice cream into the crust. Freeze for 30 minutes. In a small bowl, combine lemon curd and lemon juice. Spread over ice cream and freeze until firm, about 1 hour. Top with remaining ice cream. Freeze for 2 hours or until set.
3. In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 8 minutes. Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved.
4. Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a kitchen torch or broil 8 in. from the heat for 3-5 minutes or until meringue is lightly browned. Freeze for at least 1 hour before serving. Yield: 8 servings.
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