Lemon Meringue Ice Cream Pie In Toasted Pecan Crus... |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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! Read more ! Ingredients:
lemon curd |
2 large eggs |
2 large egg yolks |
6 tablespoons unsalted butter ( i've used salted before) |
1 cup sugar |
6 tablespoons fresh lemon juice |
3 teaspoons finely grated lemon peel |
pinch of salt |
crust |
1 1/2 cups finely chopped pecans |
1/4 cup sugar |
1/4 cup butter melted |
3 cups vanilla ice cream, slightly softened and divided |
meringue |
4 large egg whites ( room temp) |
pinch of cream of tarter |
6 tablespoons sugar |
Directions:
1. Lemon curd: whisk eggs and egg yolks in medium bowl
2. Melt butter in medium metal bowl set over large saucepan of simmering water.
3. Whisk in sugar, lemon juice, lemon peel, and salt, gradually whisk in egg mixture.
4. Whisk until thick (about 8 minutes)
5. Transfer to small bowl , press plastic wrap on top of lemon curd
6. chill 4 hours ( can be made 2 days ahead, but keep chilled)
7. Crust: oven 400
8. Mix pecans, sugar and butter until moist
9. Press into bottom and up sides of 9 inch glass pie plate
10. Bake until lightly toasted( about 12 minutes)
11. crust will slide down plate so take back of spoon and press crust back into place
12. cool crust and then freeze for 30 minutes
13. Dollop 1 1/2 cups soft ice cream over crust and spread into even layer
14. Spread lemon curd over ice cream and freeze until firm ( about 2 hours)
15. Dollop 1 1/2 cups softened ice cream over lemon curd, spread into even layer
16. Covert and freeze until firm(about 2 hours)
17. (sometimes I omit the top layer of icecream and just put it on the bottom)
18. Meringue::: use electric mixer, mix egg whites in medium bowl until frothy.
19. Beat in cream of tarter
20. With mixer running slowly add sugar
21. Beat until soft peaks form
22. Spoon meringue over pie, spreading to seal at edges
23. Using kitchen butane torch toaste meringue until golden in spots or place pie in preheated 500 oven until golden, about 3 minutes
24. Cut into wedges and serve immediately
25. Pie can be made day ahead and frozen
26. ENJOY!
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