Do you keep in mind once I told you concerning my superb sister in my Baked Sweet and bitter Chicken post United Nations agency not solely gave Pine Tree State a binder of all her favorite recipes for Christmas one year however conjointly given her urinary organ to me? yea, she is that the coolest.
Well in this binder of her favorite recipes was a version of this gem of a afters. once I told my sister, i used to be about to create it, she said, “Ohhhhh, i really like that one!”
And you will love this one.
The original instruction is from Bon Apetit magazine however immersed vanilla frozen dessert rather than raspberry that i\'m positive would even be delicious (feel liberal to attempt it), however lemon and raspberry square measure one in all my favorite combos, and simply scream “I Love summer!” the sole alternative real changes I created were within the crust, aside from that, we will all give thanks Bon Apetit and my sister for this radiantly delicious afters.
Okay, I even have to warn you that this pie takes lots of your time to create however its all HANDS OFF time as a result of you have got to freeze the pie in between the layers. this could even be an honest factor as a result of you will simply add a layer once you want it or time allowing and refreeze till its done. That being same, everything else concerning the pie is pretty simple – I mean however straightforward is it to unfold ice cream? That’s 2 of your layers. And albeit you have got never created preserves or topping before this instruction (like me), you\'ll still master this delectable pie full of layers of toothsomeness AKA layers of happiness in your terribly 1st try.
Now let’s speak layers. The crust could be a combination of pecans, butter, sugar, flour and a splash of vanilla that you just supply your kitchen appliance and pulse till the pecans square measure finely ground. just about one in all the simplest and tastiest crusts you\'ll create. The pecan crust grounds the entire pie with its buttery nutty goodness that completely compliments the sweet tart layers. The baked and frozen crust is screw-topped with raspberry creamsicle frozen dessert. you recognize a pie is nice once the filling is sold-out singly – by the gallon.
Top your raspberry creamsicle frozen dessert together with your thus addictingly delicious-I- can-barely-keep-from-eating-it-all-by-the-spoonful preserves that you just have chilled beforehand…
Chill a lot of that the preserves is firm enough to support more dreamy raspberry creamsicle ice cream…
Spread till sleek and freeze till firm, concerning a pair of hours…
Finally, cook your meringue…
And adjoin your prime raspberry creamsicle layer.
Now is the sole really tough half. anticipating 24 hours. Waiting whereas you are attempting and take your mind off the lemon raspberry tooth someness that awaits…
Finally, once a protracted 24 hours, you will either toast the topping with a torch or pop it within the kitchen appliance for some minutes (no the frozen dessert won’t melt) so that moment of seventh heaven everybody has been waiting for…
That moment once your fork slices through the layers of sunshine, airy, honied topping, silk like sweet tart preserves, creamy raspberry frozen dessert and buttery pecan crust
Worth each second of anticipation.
FROZEN LEMON MERINGUE RASPBERRY CREAMSICLE PIE
PREP TIME
COOK TIME
TOTAL TIME
Serves: 10
INGREDIENTS
- 3 cups raspberry creamsicle ice cream (I used Breyers), slightly softened, divided
Lemon Curd- 2 large eggs
- 2 large egg yolks
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup sugar
- 1/4 cup + 2 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon peel
- Pinch of salt
Pecan Crust- 2 cups pecans
- 1/4 cup all purpose flour
- 1/3 cup sugar
- 1/4 cup (1/2 stick) butter, melted
- 1/2 teaspoon vanilla extract
Meringue- 4 large egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 1/4 cup + 2 tablespoons sugar
INSTRUCTIONS
- 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.
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