Lemon Ice Cream Pie With Pecan Crust Recipe

Name: Lemon Ice Cream Pie With Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups pecans, finely chopped; 1/4 cup sugar; 1/4 cup butter, melted; Lemon Filling; 2 large eggs; 2 large egg yolks; 1 cup sugar; 6 tablespoons butter; 6 tablespoons fresh lemon juice; 2 teaspoons finely grated lemon peel; 1 pinch salt; 1 1/2 cups whipped topping (I like Cool Whip); 3 cups vanilla ice cream, slightly softened

Servings: persons

Crust
1 1/2 cups pecans, finely chopped
1/4 cup sugar
1/4 cup butter, melted
Lemon Filling
2 large eggs
2 large egg yolks
1 cup sugar
6 tablespoons butter
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 pinch salt
1 1/2 cups whipped topping (I like Cool Whip)
3 cups vanilla ice cream, slightly softened

1
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 178-180 degrees F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. (this can be made 2 days ahead. Keep chilled.).
2
For Crust: Preheat oven to 400 degrees F. Mix pecans, sugar and butter in medium bowl until moistened. Press pecan mixture onto the bottom and up sides of a 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.
3
To put it all together: Put ice cream over frozen crust; spread into even layer, spread lemon curd over ice cream; freeze about 2 hours, until firm. Or for a prettier pie, put 1 1/2 cups ice creams then 1/2 the lemon curd, then rest of ice cream and top with remainder of lemon curd.
4
When ready to serve, spread whipped topping over lemon curd.

1445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust, 1 1/2 cups pecans, finely chopped, 1/4 cup sugar, 1/4 cup butter, melted, and more.

Yes, Lemon Ice Cream Pie With Pecan Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Lemon Ice Cream Pie With Pecan Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions