Mix of a few recipes.
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
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
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.