Lemon Meringue Ice Cream Pie In Toasted Pecan Crust Food

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LEMON MERINGUE ICE CREAM PIE



Lemon Meringue Ice Cream Pie image

Amazing pie, from the cover of Bon Apetite Magazine, April 2007. From their R.S.V.P. column. This recipe comes from Jamie's Restaurant in Pensacola, FL. I served it at Memorial Day family get-together, and everyone said it was amazing. I agree. A bit time consuming to put together, but SO worth it! Time to make is an estimate (I didn't really keep track.) Freezing times are included in the "passive cooking time".

Provided by MathMom.calif

Categories     Pie

Time 3h55m

Yield 8 serving(s)

Number Of Ingredients 14

3 cups vanilla ice cream, divided (I recommend a premium quality, all-natural ice cream)
2 large eggs
2 large egg yolks
6 tablespoons unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel (I used lemon zest)
1 pinch salt
1 1/2 cups finely chopped pecans (I did this in my food processor)
1/4 cup sugar
1/4 cup butter, melted
4 large egg whites, room temperature
1 pinch cream of tartar
6 tablespoons sugar

Steps:

  • For the lemon curd: Whisk eggs and egg yolks together in a medium bowl and set aside.
  • Melt butter in a medium metal bowl set over a large pot of simmering water.
  • Whisk in sugar, lemon juice, lemon peel and salt. Gradually whisk in eggs yolk mixture. (Thin stream and whisk constantly, be careful not to cook the eggs. May want the egg yolks at room temperature before beginning this step.).
  • Continue cooking and whisking until thick and thermometer reads 178-180 degrees F, about 8 minutes. (I was unable to get my mixture above 162, even after turning water up to boiling and cooking for 14 minutes, but it seemed thick, so I stopped for fear of over cooking, and it turned out fine.).
  • Transfer curd to a small bowl and cover with plastic wrap pressed down to the surface. Chill for a minimum of 4 hours.
  • NOTE: Curd can be made up to 2 days ahead.
  • For the crust: Preheat the oven to 400 degrees.
  • Mix together pecans, sugar and butter in a medium bowl until moistened. Press into a 9-inch glass pie dish--mixture will be crumbly. (I used a 10-inch glass pie dish.).
  • Bake crust until lightly toasted, about 12 minutes. Crust will slip down the sides of the dish. Use the back of a spoon to press crust back into place.
  • Cool crust on a rack. Freeze crust for 30 minutes.
  • Dollop 1 1/2 cups of the softened ice cream into the bottom of the crust and spread into an even layer. Spread the lemon curd over the ice cream and freeze until firm, about 2 hours. (Note: I froze after putting in the first ice cream layer, too, for about 30 minutes.).
  • Spread the additional 1 1/2 cups of softened ice cream over the curd and freeze until firm, about 2 hours.
  • For the meringue: Using an electric mixer, beat egg whites in a medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, swirling decoratively.
  • NOTE: All steps above can be done up to one day ahead of time. Freeze pie until ready to brown the meringue.
  • To finish the pie, using a kitchen butane torch, toast the meringue until golden in spots or place pie in a preheated 500 degree F oven until meringue is golden in spots, watching to prevent burning (about 3 minutes). (I used the oven method.).
  • Cut pie into wedges and serve immediately.

Nutrition Facts : Calories 571.3, Fat 36.9, SaturatedFat 14.5, Cholesterol 152.5, Sodium 158.5, Carbohydrate 56.4, Fiber 2.4, Sugar 52.4, Protein 7.8

LEMON ICE CREAM PIE WITH PECAN CRUST



Lemon Ice Cream Pie With Pecan Crust image

This is a recipe that I adapted to my taste from Bon Appetit. Cook time does not include chill and freeze times.

Provided by diner524

Categories     Pie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups pecans, finely chopped
1/4 cup sugar
1/4 cup butter, melted
2 large eggs
2 large egg yolks
1 cup sugar
6 tablespoons butter
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 pinch salt
1 1/2 cups whipped topping (I like Cool Whip)
3 cups vanilla ice cream, slightly softened

Steps:

  • For Lemon Curd: Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178-180 degrees F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. (this can be made 2 days ahead. Keep chilled.).
  • For Crust: Preheat oven to 400 degrees F. Mix pecans, sugar and butter in medium bowl until moistened. Press pecan mixture onto the bottom and up sides of a 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.
  • To put it all together: Put ice cream over frozen crust; spread into even layer, spread lemon curd over ice cream; freeze about 2 hours, until firm. Or for a prettier pie, put 1 1/2 cups ice creams then 1/2 the lemon curd, then rest of ice cream and top with remainder of lemon curd.
  • When ready to serve, spread whipped topping over lemon curd.

Nutrition Facts : Calories 555, Fat 39.4, SaturatedFat 16.1, Cholesterol 161.1, Sodium 220.5, Carbohydrate 48.3, Fiber 2.4, Sugar 43.8, Protein 6.4

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