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Lemon Meringue Ice Cream Pie

This pretty pie has it all—a 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
  • Total Time
    Prep: 50 min. + freezing
  • Makes
    8 servings

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

  • Preheat oven to 400°. Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze 30 minutes.
  • Spread 2 cups ice cream into the crust. Freeze 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 2 hours or until set.
  • In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 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.
  • Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a kitchen torch or broil 8 in. from the heat 3-5 minutes or until meringue is lightly browned. Freeze at least 1 hour before serving.
Nutrition Facts
1 piece: 499 calories, 24g fat (10g saturated fat), 71mg cholesterol, 211mg sodium, 66g carbohydrate (54g sugars, 1g fiber), 6g protein.

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