Lemon Meringue Ice Cream Pie with Toasted Pecan Crust
This is my favorite pie. It's like eating sunshine. It's so refreshing, perfectly balanced between sweet and tart, and the pecan crust is just to die for. It also happens to be gluten free, not that that makes it any healthier. The pecan crust can be a bit crumbly, but it's probably one of the best parts of the pie. Without it, the whole thing would not come together so wonderfully. This dessert is perfect for spring or summer time, especially on a hot Texas summer day. Just make sure it stays frozen, and be careful when browning the meringue in the oven: watch it the entire time, and the moment it starts to brown the top, take it out, otherwise you risk destroying the internal structure as it starts to melt. It would be easier if you have a kitchen butane torch (I don't); then there's much less risk of melting. Note that this recipe also requires a lot of work and takes a long time to make, but it' so worth it! It has to spend a lot of time in the freezer in between active segments of constructing the pie, so if you plan to eat it in the afternoon or evening, it is best to start early in the morning or the day before. As it is a frozen pie, it will keep in the freezer, preferably gently covered with plastic wrap to protect the meringue, for about 3-4 weeks.
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Lemon Meringue Ice Cream Pie with Toasted Pecan Crust
This is my favorite pie. It's like eating sunshine. It's so refreshing, perfectly balanced between sweet and tart, and the pecan crust is just to die for. It also happens to be gluten free, not that that makes it any healthier. The pecan crust can be a bit crumbly, but it's probably one of the best parts of the pie. Without it, the whole thing would not come together so wonderfully. This dessert is perfect for spring or summer time, especially on a hot Texas summer day. Just make sure it stays frozen, and be careful when browning the meringue in the oven: watch it the entire time, and the moment it starts to brown the top, take it out, otherwise you risk destroying the internal structure as it starts to melt. It would be easier if you have a kitchen butane torch (I don't); then there's much less risk of melting. Note that this recipe also requires a lot of work and takes a long time to make, but it' so worth it! It has to spend a lot of time in the freezer in between active segments of constructing the pie, so if you plan to eat it in the afternoon or evening, it is best to start early in the morning or the day before. As it is a frozen pie, it will keep in the freezer, preferably gently covered with plastic wrap to protect the meringue, for about 3-4 weeks.
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Servings: 8 people
Calories: 554 kcal
Net Carbs: 54 g
Ingredients
Lemon Curd
- 2 (2) large eggs
- 2 (2) large egg yolks
- 6 Tbsp (6 Tbsp) (3/4 stick) unsalted butter
- 1 cup (200 g) granulated sugar
- 6 Tbsp (6 Tbsp) fresh lemon juice
- 2 tsp (2 tsp) lemon zest
- 1 pinch (1 pinch) salt
Pecan Crust
- 1 1/2 cups (164 g) finely chopped pecans
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (57 g) (1/2 stick) unsalted butter , melted
Ice Cream
- 3 cups (396 g) vanilla ice cream, slightly softened, divided
Meringue
- 4 (4) large egg whites, room temperature
- 1 pinch (1 pinch) cream of tartar
- 6 Tbsp (6 Tbsp ) granulated sugar
Instructions
Lemon Curd
- Whisk the eggs and egg yolks in a medium bowl.
- Melt the butter in a medium metal bowl or saucepan set over a large saucepan of simmering water. Whisk in the sugar, lemon juice, lemon peel, and salt, one after the other. Gradually whisk in the egg mixture. Continue whisking non-stop until thee mixture has thickened and a thermometer inserted into the curd registers 178°-180°F, about 8 minutes. If the mixture's viscosity has not increased in about 8-10 minutes (it should be the consistency of thin yogurt), then something has gone wrong (possibly with the eggs) and you should start over.
- Transfer the curd to a small bowl. Cover with plastic wrap and chill for 4 hours. The curd can be made up to 2 days ahead and kept chilled.
Pecan Crust
- Preheat the oven to 400°F. Mix the pecans, sugar, and butter in a medium bowl until moistened. Press the pecan mixture onto the bottom and all the way up the sides of a 9-inch diameter glass pie dish. The mixture will be crumbly so be patient with it, but it should be pretty cohesive.
- Bake until the crust is lightly toasted, about 12 minutes. The crust may slip down the sides of the dish a bit; use your hands to gently press the crust back into place. Cool the crust on a rack or on the counter, then freeze it for at least 30 minutes.
Assembling the Pie
- Remove the crust from the freezer and the curd from the refrigerator. The curd should now be the consistency of thick yogurt. Zap the ice cream in the microwave for about 10 seconds just to soften a bit – enough so that it is more easily spreadable.
- Dollop 1 1/2 cups of the ice cream into the pecan crust. Spread into an even layer with a rubber spatula or the back of a spoon. Spread the lemon curd over the ice cream and smooth into an even layer. Cover and freeze until firm, about 2 hours.
- Dollop the remaining 1 1/2 cups of ice cream over the lemon curd and spread into an even layer. Cover and freeze until firm, about another 2 hours.
Meringue
- Using an electric mixer, beat the egg whites in a medium bowl until frothy. Beat in the cream of tartar. With the mixer running, gradually add the sugar, one Tbsp at a time. Beat until stiff peaks form, being careful not to over-whip them.
- Spoon the meringue over the frozen pie, spreading to seal at the edges and swirling decoratively with a knife. Freeze for another 30 minutes.
- Using a kitchen butane torch, toast the meringue until golden in spots. OR Place the pie in a preheated 500°F oven until the meringue just starts to become golden on the peaks, about 30 seconds to 1 minute. Watch it like a hawk – you don't want it to burn, and any longer than a minute and the pie's interior begins to melt and lose its structure.
- Immediately place the pie back in the freezer to make sure it sets right. Freeze for at least another 30 minutes.
- When ready to serve, set the pie out on the counter for just a couple minutes to let it soften a bit. This will make it easier to cut. Slice into wedges (the first one is often the hardest to get out and the messiest), and serve. Return the pie to the freezer so that it doesn't melt.
Nutrition
Calories: 554kcalFat: 35gSodium: 90mgNet Carbs: 54gSaturated Fat: 14gPotassium: 251mgCarbohydrates: 56gVitamin A: 783IUFiber: 2gVitamin C: 6mgSugar: 52gCalcium: 93mgProtein: 7gCholesterol: 149mgIron: 1mg
Hi! I'm Erin
Welcome to The Dynamic Dish!
I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.
One Comment
Allen
This is my all-time favorite dessert! I’ve even had for my birthday instead of cake. The pecans with the curd and ice cream is heavenly