Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

Lemon meringue pie is believed to have originated in the United States in the late 19th century. It combines the tangy flavor of lemons with the light and fluffy texture of meringue, making it a popular dessert choice.

This is vegetarian and gluten free recipe. Dish can be prepared in 290 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

Cooking Method: Baking, Chilling Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 240 min Total Time 4 hrs 50 mins

Servings: 8 Calories: 3040

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Toasted Pecans
• 1.5 cup Graham Cracker Crumbs
• 2 tablespoon Granulated Sugar
• 6 tablespoon Unsalted Butter, melted
• 2 pint Lemon Ice Cream
• 0.5 cup Lemon Curd
• 4 cup Egg Whites
• 0.25 teaspoon Cream of Tartar
• 0.75 cup Granulated Sugar
• 1 teaspoon Vanilla Extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the toasted pecans, graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let cool completely.
3. Once the crust is cooled, spread the lemon ice cream evenly over the crust. Place the pie dish in the freezer and let the ice cream firm up for at least 2 hours.
4. In a small bowl, whisk together the lemon curd and 1/4 cup of the granulated sugar. Spread the lemon curd mixture over the firm ice cream layer.
5. In a separate large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar and continue beating until stiff peaks form. Beat in the vanilla extract.
6. Spread the meringue over the lemon curd layer, making sure to seal the edges. Use the back of a spoon to create decorative peaks.
7. Bake the pie for 10 minutes, or until the meringue is golden brown. Remove from the oven and let cool for 10 minutes.
8. Refrigerate the pie for at least 4 hours, or until the meringue is set. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 44g15%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.