- 3cups raspberry creamsicle ice creamslightly softened, divided (I used Breyers)
- 2 large eggs
- 2 large egg yolks
- 6tablespoons unsalted butter
- 1cup sugar
- 1/4cup +2 tablespoons fresh lemon juice
- 2teaspoons finely grated lemon peel
- 1Pinch salt
- 2cups pecans
- 1/4cup all-purpose flour
- 1/3cup sugar
- 1/4cup butter, melted
- 1/2teaspoon vanilla extract
- 4 large egg whitesat room temperature
- 1/8teaspoon cream of tartar
- 1/4cup +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 1/2 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 1/2 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.