FROSTY LEMON MERINGUE ICE CREAM PIE
"This beautiful pie has it all", says Dana Hinck, of Pensacola, Florida.. and this recipe has a pecan crust, lemon curd and ice cream; and to top it all off a golden tipped meringue!
Provided by Pat Duran
Categories Ice Cream & Ices
Time 35m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 400^. Crust: Combine cracker crumbs, pecans and sugar. stir in butter and press into the bottom and sides of an ungreased 9-inch pie plate. Bake for 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze at least 15 minutes.
- 2. Filling: Spread 2 cups of the ice cream into the crust. Freeze 30 minutes. In a small bowl, combine lemon curd,and lemon juice; spread over ice cream layer. Freeze about 1 hour. Spread remaining soft ice cream over lemon layer. Freeze until set , about 1 to 2 hours.
- 3. Meringue: In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. (correct). With a hand mixer, beat on low speed for 1 minute. Continue beating mixture over very low heat until mixture reaches 160^ (unusual,I know) 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 crust. Using a kitchen torch ( or fire starter),or broil 8-inches from the heat for 3 to 5 minutes or until meringue is lightly browned. Freeze for at least 1 hour before serving. Set out for 8 minutes before cutting. Keep any left over pie covered in freezer.
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