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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Meet the Cook: This pie is a nice light and refreshing finish to a summer picnic or patio supper. I like that it can be made ahead. Married for 35 years, I've always enjoyed cooking. We have two grown sons and three small granddaughters. -Judith Wilke, Dousman, Wisconsin Ingredients:
3/4 cup sugar |
1/3 cup lemon juice |
1/4 cup butter, cubed |
dash salt |
3 eggs, lightly beaten |
2 pints vanilla ice cream, softened, divided |
1 graham cracker crust (9 inches) |
whipped topping, fresh mint and lemon peel, optional |
Directions:
1. In a small saucepan, combine the sugar, lemon juice, butter and salt; cook and stir over medium heat until sugar is dissolved and the butter is melted. Whisk a small amount of sugar mixture into eggs; return all to the pan. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Refrigerate until completely cooled.
2. Spread half of ice cream into the crust; freeze for 1 hour or until firm. Cover with half of the lemon mixture; freeze for 1 hour or until firm. Repeat layers. Cover and freeze for several hours or overnight.
3. Remove from the freezer 10 minutes before serving. Garnish with whipped topping, mint and lemon peel if desired. Yield: 8 servings.
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