Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

Here is a dessert that I posted back in the cold and dreary month of March 2013 when I first launched Mitts and Measures. I strongly feel it warrants a new reminder post now that we’re in the heat of summer. As I said the first time…”If I could only have one dessert for the rest of my life, I’d be hard pressed to not at least consider this to be the one. I can’t begin to convince you with mere words. You just have to make this and experience it for yourselves. It is simply divine.”

So let me add…. When you take your first bite of this incredible layered frozen concoction, I kid you not…your taste buds will go into overdrive. The explosion of cold, refreshing, creamy and smooth ice cream, balanced with the bright, heavenly, stunningly-perfected zing of lemon, all rounded out and enhanced by the sweet flavor and light texture of the meringue, along with the toasted goodness of the crunchy pecan crust is simply an experience that will make you never…ever… forget. It’s insane. You’ll love it. Give it a try this summer season and I assure you, it’s one you’ll have in your freezer for every warm weather season to come.

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First make your lemon curd. Cover with plastic wrap onto curd and chill.

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Then toast your pecan crust and cool on rack. Put in freezer for 30 minutes before adding your first layer of ice cream.

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Layer crust with first layer of good quality vanilla ice cream.

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Then layer with lemon curd. Put in freezer for 2 hours before adding next ice cream layer.

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Top with final layer of ice cream

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Make meringue and cover pie to edges. Put pie in oven for a few minutes to brown meringue. Watch carefully to prevent over-browning. You can always use a kitchen torch if you have one. I like a soft golden brown color on my meringues.

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Lemon Meringue Ice Cream Pie in Toasted Pecan Crust
Lemon curd
2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt
Crust

1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted

3 cups vanilla ice cream, slightly softened, divided

Meringue
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar

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°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

For crust: Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (be careful, mine usually takes about 8-9 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.

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.

For meringue:
Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.

Makes 8 servings.

Bon Appétit (slightly adapted)
April 2007
Jamie’s Restaurant

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61 thoughts on “Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

  1. How did I miss this completely gorgeous meringue ice cream pie?!! Wow, it sounds absolutely amazing! I love any sort of ice cream tart/pie/cake. It brings me right back to when I was six years old, eating one of those stripy supermarket ice cream cakes for the first time (I thought it was the best thing in the world!). This is a decidedly adult version though 😉 I love the look of that toasty pecan crust! mmmm! Thanks lovely xx

    1. …And how did I miss your comment?!! Ahhh … summer distractions! :). Thanks so much for your wonderful words. Yes, this is truly an incredible dessert. My absolute favorite summertime (or maybe anytime) treat. 🙂

  2. Oh my goodness! I love lemon meringue pie but you have certainly taken it over the top…and with a pecan crust no less. 🙂

  3. I love lemon meringue although this is a new twist on it. It looks amazing. I know mine won’t look like this but I hope it tastes like yours looks. 🙂

    1. Thanks, Veronica! If she loves lemon meringue pie as I do, she’ll go crazy for this. It’s the perfect lemon amount/flavor in this and so wonderful being as refreshingly cold as it is and combined with the other flavors and textures! I hope you can make it! 🙂

    1. Yes, you could do that and it would absolutely still be worth making. Maybe not quite as pretty but maybe you could sprinkle the top with some extra toasted pecan topping. Yum! 🙂

    1. Oh good… I hope you do! It’s great to keep in the freezer in the summer for not only us, but friends that stop by, etc. You can just pull out at anytime and serve them up a slice. It’s always perfect on a hot day. Or any day for that matter! 🙂

  4. That opening photo of yours just about says it all. You’ve really created a beautiful pie and I bet that pecan crust is a bit of a surprise to most. I know I wouldn’t expect it but sure would be glad to find it there. 🙂

    1. Thanks so much, John. This is such a crowd pleaser. It’s one of those desserts where when you have the first bite in your mouth you’re so excited and happy to think you have the whole rest of the piece to go! Haha… I know no other way to explain it. :p

  5. This is over the top. And I’m only looking at a picture!! I have never made lemon meringue and now I’m completely inspired to do so. Looks fantastic and you gave a wonderful description. 🙂

    1. Thanks a lot. It’s a very easy dessert to make and the lemon curd comes together in no time at all. The end result with this one is absolutely worth the waiting time for the different layers to set! 🙂

  6. Can I hit “like” twice!!!! This is above and beyond my favorite dessert and you’ve managed to make it sound better! Anytime your in Ohio with an urge to bake PLEASE don’t hesitate to call! 😉

    1. If you love lemon meringue pie like that (me, too!)… you will absolutely go crazy for this! It is an over the top…absolute must try for any lemon lover. Plus it’s great ‘cuz you can keep it in your freezer and it stays quite a long time. Who says it has to be for company only? 😉

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