Richmond, Indiana - This pie may take a little time to prepare, but let me tell you something….this pie has it all! The pecan crust, vanilla bean ice cream, home made lemon curd, and a crown of golden brown meringue. I prepared it a week ago for a trial run thinking I might try it for one of our Easter Dinner Desserts (I always do a trial run before I print any recipe I receive from a restaurant). This one was a hit with adults and children alike. This recipe comes from JAMIE’S RESTAURANT in Pensacola, Florida. I am always grateful when other chef’s are willing to share their recipes. I always felt that sharing my recipes was an honor! I am glad that you readers want to try them. Remember if you have any questions or concerns you can email me at wcba-rita@insightbb.com .

LEMON ICE CREAM PIE IN A TOASTED ALMOND CRUST

LEMON CURD:

2 large eggs

2large egg yolks

¾ stick (unsalted butter)

1cup sugar

6 tablespoons fresh lemon juice

2 teaspoons finely graded lemon peel

pinch of salt

CRUST:

¼ cup butter (melted)

1 and 1/2 cups finely chopped pecans

¼ cup sugar

3 cups vanilla bean ice cream slightly melted and divided

MERINGUE:

4 large egg whites, room temperature

pinch of cream of tarter

6 tablespoons of sugar

Lemon curd:

Wisk egg and yolks in a medium bowl. Melt butter in a medium metal bowl set over a large sauce pan of simmering water. Wisk in sugar, lemon juice, lemon peel, and salt; gradually wish in egg mixture and heat till thick and thermometer reaches 178* about eight or nine minutes. Put in a small bowl and cover with plastic wrap, chill at least 4 hours. This can be made ahead for two days.

Crust:

Preheat oven to 400*. Mix paeans, sugar, and melted butter in a medium brown till softened. Press pecan mixture on the sides and bottom of a 9 inch glass pie pan. The mixture will be crumbly and will slide down the sides of your pan so just use the back of a spoon to move back into place. Bake for 12 minutes or until crust is toasted. Cool on rack and then freeze for 30 minutes. Dollop 1and 1/2 cups of softened ice cream on top of crust into an even layer. Spread lemon curd over ice cream into an even layer. Spread the remaining 1 and ½ cups of ice cream over the lemon curd. Cover and freeze for about 2 hours.

Meringue:

Use electric mixer and beat 4 egg whites in a medium bowl till frothy. Beat in cream of Tartar and add sugar gradually. Beat till stiff peaks form. Spoon Meringue over pie and toast meringue with a butane torch until toasted. Enjoy