Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

Name: Lemon Meringue Ice Cream Pie in Toasted Pecan Crust
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 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; 1 pinch salt; 1½ cups finely chopped pecans; ¼ cup sugar; ¼ cup butter; 3 cups vanilla ice cream; 4 large egg whites; 1 pinch cream of tartar; 6 tablespoons sugar

A decadent frozen dessert combining the flavors of classic lemon meringue pie with ice cream in a toasted pecan crust. This layered pie features a buttery pecan base, vanilla ice cream, tangy lemon curd, and a beautifully toasted meringue topping.

8 servings

8 hr 57 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•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
•1 pinch salt
•1½ cups finely chopped pecans
•¼ cup sugar
•¼ cup butter
•3 cups vanilla ice cream
•4 large egg whites
•1 pinch cream of tartar
•6 tablespoons sugar

Cooking Instructions

1.
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.
240 min
2.
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 (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.
42 min
3.
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.
240 min
4.
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.
15 min

Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

8 servings

8 hr 57 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•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

•1 pinch salt

•1½ cups finely chopped pecans

•¼ cup sugar

•¼ cup butter

•3 cups vanilla ice cream

•4 large egg whites

•1 pinch cream of tartar

•6 tablespoons sugar

Cooking Instructions

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.

240 min

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 (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.

42 min

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.

240 min

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.

15 min