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Frosty Lemon Pie Recipe

Frosty Lemon Pie Recipe

Meet the Cook: This pie is a nice light and refreshing finish to a summer picnic or patio supper. I like that it can be made ahead. Married for 35 years, I've always enjoyed cooking. We have two grown sons and three small granddaughters. -Judith Wilke, Dousman, Wisconsin
TOTAL TIME: Prep: 30 min. + freezing YIELD:8 servings

Ingredients

  • 3/4 cup sugar
  • 1/3 cup lemon juice
  • 1/4 cup butter, cubed
  • Dash salt
  • 3 eggs, lightly beaten
  • 2 pints vanilla ice cream, softened, divided
  • 1 graham cracker crust (9 inches)
  • Whipped topping, fresh mint and lemon peel, optional

Directions

  • 1. In a small saucepan, combine the sugar, lemon juice, butter and salt; cook and stir over medium heat until sugar is dissolved and the butter is melted. Whisk a small amount of sugar mixture into eggs; return all to the pan. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Refrigerate until completely cooled.
  • 2. Spread half of ice cream into the crust; freeze for 1 hour or until firm. Cover with half of the lemon mixture; freeze for 1 hour or until firm. Repeat layers. Cover and freeze for several hours or overnight.
  • 3. Remove from the freezer 10 minutes before serving. Garnish with whipped topping, mint and lemon peel if desired. Yield: 8 servings.

Nutritional Facts

1 serving (1 slice) equals 391 calories, 20 g fat (10 g saturated fat), 124 mg cholesterol, 274 mg sodium, 49 g carbohydrate, trace fiber, 6 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.