Lemon Meringue Ice Cream Pie
TOTAL TIME: Prep: 50 min. + freezing
YIELD: 8 servings.
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
Ingredients
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1 cup graham cracker crumbs
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3/4 cup finely chopped pecans
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1/4 cup sugar
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1/4 cup butter, melted
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FILLING:
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1 quart vanilla ice cream, softened, divided
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1 jar (10 ounces) lemon curd
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2 tablespoons lemon juice
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MERINGUE:
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4 large egg whites
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6 tablespoons sugar
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1/4 teaspoon cream of tartar
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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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