Crowd pleasing Frozen Lemon Meringue Pie sandwiched with layers of raspberry creamsicle ice cream all nestled in a toasted pecan crust is the perfect refreshingly delicious stress-free make ahead dessert for all your poolside/barbecue/Memorial Day get togethers.
Do you remember when I told you about my amazing sister in my Baked Sweet and Sour Chicken post who not only gave me a binder of all her favorite recipes for Christmas one year but also donated her kidney to me? Yeah, she is the coolest.
Well in that binder of her favorite recipes was a version of this gem of a dessert. When I told Kim, I was going to make it, she said, “Ohhhhh, I love that one!”
And YOU will love this one.
The original recipe is from Bon Apetit magazine but called for vanilla ice cream instead of raspberry which I am sure would also be delicious (feel free to try it), but lemon and raspberry are one of my favorite combos, and just scream “I Love summer!” The only other real changes I made were in the crust, other than that, we can all thank Bon Apetit and my sister for this radiantly delicious dessert.
Okay, I have to warn you that this pie takes a lot of time to make but its all HANDS OFF time because you have to freeze the pie in between the layers. This can also be a good thing because you can just add a layer when you feel like it or time permitting and refreeze until its done. That being said, everything else about the pie is pretty straightforward – I mean how easy is it to spread ice cream? That’s two of your layers. And even if you have never made lemon curd or meringue before this recipe (like me), you can still master this delectable pie stuffed with layers of deliciousness AKA layers of happiness in your very first attempt.
Now let’s talk layers. The crust is a combination of pecans, butter, sugar, flour and a splash of vanilla that you toss in your food processor and pulse until the pecans are finely ground. Pretty much one of the easiest and tastiest crusts you will make. The pecan crust grounds the whole pie with its buttery nutty goodness that perfectly compliments the sweetly tart layers. The baked and frozen crust is topped with raspberry creamsicle ice cream. You know a pie is good when the filling is sold separately – by the gallon.
Top your raspberry creamsicle ice cream with your so addictingly delicious-I- can-barely-keep-from-eating-it-all-by-the-spoonful lemon curd that you have chilled beforehand…
Chill again so the lemon curd is firm enough to support more dreamy raspberry creamsicle ice cream…
Spread until smooth and freeze until firm, about 2 hours…
Finally, whip up your meringue…
And spread over your top raspberry creamsicle layer.
Now is the only truly difficult part. Waiting for 24 hours. Waiting while you try and take your mind off the lemon raspberry lusciousness that awaits…
Finally, after a long 24 hours, you can either toast the meringue with a torch or pop it in the oven for a few minutes (no the ice cream won’t melt) and then that moment of bliss everyone has been waiting for…
That moment when your fork slices through the layers of light, airy, sugary meringue, silky sweetly tart lemon curd, creamy raspberry ice cream and buttery pecan crust (or as documented on instagram HERE – who needs a fork?)
Worth every second of anticipation.
And then some.
Tools Used in This Recipe
Frozen Lemon Meringue Raspberry Creamsicle Pie
- 3 cups raspberry creamsicle ice cream slightly softened, divided (I used Breyers)
- 2 large eggs
- 2 large egg yolks
- 6 tablespoons unsalted butter
- 1 cup sugar
- 1/4 cup +2 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon peel
- 1 Pinch salt
- 2 cups pecans
- 1/4 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup butter, melted
- 1/2 teaspoon vanilla extract
- 4 large egg whites at room temperature
- 1/8 teaspoon cream of tartar
- 1/4 cup +2 tablespoons sugar
- Lemon Curd: Make and freeze at least 4 hours or make up to 2 days ahead. Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. To this metal bowl, 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. Transfer to small bowl. Cover with plastic wrap and freeze at least 4 hours.
- Pecan crust: Can be made at the same time as Lemon Curd. Preheat oven to 400°F. Add pecans to food processor and roughly chop. Add sugar, flour, butter and vanilla to food processor and continue to chop until well combined and pecans are finely ground. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Bake until crust is lightly toasted, about 12 minutes (if crust slides down the sides, push back up with back of a spoon). Cool crust on rack. Freeze crust at least 30 minutes.
- Ice Cream Layers and Lemon Curd Layer: After Lemon Curd has been frozen at least for 4 hours and crust frozen at least 30 minutes, dollop 1 ½ cups ice cream over crust and spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. After 2 hours, dollop 1 ½ more cups ice cream over lemon curd; spread into an even layer. Cover and freeze until firm, about 2 hours (or freeze up to 24 hours depending on your schedule).
- Meringue: After topping pie with meringue layer, freeze pie 24-48 hours before serving. Using an 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 (be patient – this can take up to 15 minutes). Spoon meringue over pie, spreading to edges. Swirl decoratively as desired. Freeze pie for at least 24 hours.
- Toast Meringue: After meringue has been frozen at least 24 hours, toast meringue using a kitchen butane torch until golden in spots or (as I did), place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes (NO, it won’t melt!). Serve immediately or freeze until ready to serve.
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