Lemon Parfait Pie

This pie is perfect to enjoy in the summertime, but it also serves as a lovely reminder of warmer weather as the East Coast begins to cool down for the season.

The tart and refreshing lemon zing mixed with ice cream on a graham cracker crust makes such a wonderful treat you might just opt to eat dessert first and who could blame you.

While the recipe itself is easy - it does require a little extra time, since it has to be frozen in sections.  But rest assured it will be worth the wait!

pie ingredients2

Crust

1 cup graham cracker crumbs

3/4 cup finely chopped pecans ( note: If there are any nut allergies, the pecans can be left out)

1/4 cup sugar

1/4 cup butter, melted

Filling

1 quart vanilla ice cream, softened

2 cups lemon curd

2 tablespoons lemon juice

method2

Preheat oven to 400°.

Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-inch pie plate.

Bake 10-12 minutes or until crust is lightly browned.

Cool completely on a wire rack.

Freeze 30 minutes.

Mix 1 cup of lemon curd with ice cream and smooth half of the mixture into the crust.

Freeze 30 minutes.

In a small bowl, combine remaining lemon curd and lemon juice.

Spread over ice cream mixture and freeze until firm, about 1 hour.

Top with remaining ice cream/lemon curd mixture.

Freeze 2 hours or until set and serve

Serving and Tips

If desired, a small amount of the lemon curd can be spread over top as a garnish

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