Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

October 9, 2012

This was my “go-to” summer dessert this year.  I made it several times for dinner parties and had quite a few requests for the recipe.  The tangy lemon curd, creamy cool ice cream and sweet & nutty crust make this dessert a favorite.  I love the do-ahead aspect of this sweet treat especially if it is for guests.  Make the lemon curd 2 days ahead and the pie 1 day ahead.  Don’t worry if you don’t have a torch (although I did enlist a dinner guest to help me torch the pie!) because the oven works too.  If I’m not serving chocolate for dessert (what?) this is an impressive option!

Lemon Meringue Ice Cream Pie in Toasted Pecan Crust Recipe at Epicurious.com.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: