This pie is perfect to enjoy in the summertime, but it also serves as a lovely reminder of warmer weather as the East Coast begins to cool down for the season. The tart and refreshing lemon zing mixed with ice cream on a graham cracker crust makes such a wonderful treat you might just opt to eat dessert first and who could blame you?! While the recipe itself is easy – it does require a little extra time, since it has to be frozen in sections – but rest assured it will be worth the wait!
INGREDIENTS
Crust
1 cup graham cracker crumbs
3/4 cup finely chopped pecans ( note: If there are any nut allergies, the pecans can be left out)♥ 1/4 cup sugar
1/4 cup butter, melted
Filling
1 quart vanilla ice cream, softened
2 cups lemon curd
2 tablespoons lemon juice
DIRECTIONS
Preheat oven to 400°.
Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-inch pie plate.
Bake 10-12 minutes or until crust is lightly browned.
Cool completely on a wire rack.
Freeze 30 minutes.
Mix 1 cup of lemon curd with ice cream and smooth half of the mixture into the crust.
Freeze 30 minutes.
In a small bowl, combine remaining lemon curd and lemon juice.
Spread over ice cream mixture and freeze until firm, about 1 hour.
Top with remaining ice cream/lemon curd mixture.
Freeze 2 hours or until set and serve alone or with a dollop of whip cream or lemon curd
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