Ingredients for Lemon Ice Cream Pie With Pecan Crust
- 1 1/2 cups pecan halves
- 1 1/4 cups granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 4 large eggs
- 4 large egg yolks
- Fresh Lemon Juice
- Zest of 2 lemons
- Pinch of salt
- Whipped cream (optional)
- Vanilla Ice Cream
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How to Make Lemon Ice Cream Pie With Pecan Crust
- **Make the Lemon Curd:**
- In a medium bowl, whisk together 4 large eggs and 4 large egg yolks.
- In a medium metal bowl set over a saucepan of simmering water (double boiler), melt 1/2 cup (1 stick) unsalted butter.
- Whisk in 1 cup granulated sugar, 1/2 cup fresh lemon juice, the zest of 2 lemons, and a pinch of salt.
- Gradually whisk in the egg mixture until fully combined.
- Continue whisking constantly until the curd thickens and reaches 178-180°F (81-82°C) on a thermometer, about 8-10 minutes.
- Transfer the curd to a small bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 4 hours.
- **Make the Pecan Crust:**
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine 1 1/2 cups pecan halves, 1/4 cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until the pecans are evenly moistened.
- Press the pecan mixture firmly into the bottom and up the sides of a 9-inch glass pie dish.
- Bake for 12-15 minutes, or until the crust is lightly toasted. If the crust puffs up, use the back of a spoon to gently press it back down.
- Let the crust cool completely on a wire rack. Freeze for 30 minutes to firm up.
- **Assemble the Pie:**
- Spread 2 cups of your favorite vanilla ice cream evenly over the chilled crust.
- Spread half of the chilled lemon curd over the ice cream.
- Top with the remaining ice cream, spreading it evenly.
- Spread the remaining lemon curd over the top layer of ice cream.
- Freeze for at least 2 hours, or until the pie is firm. (Optional: For a more visually appealing pie, layer 1 1/2 cups ice cream, then 1/2 the lemon curd, then the rest of the ice cream and top with the remaining lemon curd.)
- Before serving, let the pie sit at room temperature for 5-10 minutes to slightly soften. Top with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
175g
Fat
80g
Carbs
16g
