Tuesday, May 13, 2014

Lemon Ice Cream Pie with Pecan Crust


Mix of a few recipes.
Gluten free.

Crust is from here. (this is a lovely recipe and if you want just make it instead of what I did. My issue was I suck at meringue toppings and did not want to make a lemon curd with eggs)


  • 1 1/2 cups finely chopped pecans
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter, melted 
Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Lemon curd is from here. (Also a wonderful pie. I make it all summer long. Just did not have cream cheese, but did have vanilla ice cream.)

  • 1 1/2 cups sugar
  • 6 tbsps cornstarch
  • 1 pinch salt
  • 1 cup water
  • 3 drops yellow food coloring (optional)
  • 2 tsps lemon (grated, rind of)
  • 2/3 cup fresh lemon juice
  • 2 tbsps butter
You will also need about 3 cups vanilla ice cream softened.

Make crust and freeze.
Make lemon curd and let cool.
Out semi soft ice cream into crust and smooth it out. Slather lemon curd on top of that and freeze until frozen. I made some whip cream (FYI if you add a smidgen of gelatin to it while whipping it will last about 3 days stored in the fridge.) that we ploped onto our pieces of pie before eating.

Pretty easy and very tasty for summer.

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