A refreshing, indulgent dessert that combines the crunch of a toasted pecan crust, the creamy chill of vanilla ice cream, the bright tang of lemon curd, and a billowy, golden meringue topping — perfect for a special gathering or a treat on a warm evening.
Why You’ll Love This Recipe
This pie delivers a beautiful contrast of textures and flavors: nutty and crunchy crust, smooth and cold ice cream, zesty lemon tang, and airy sweet meringue. It’s a show-stopping dessert that looks as impressive as it tastes, yet it’s built from simple ingredients you likely already have. The layers make it a refreshing alternative to traditional pies, especially on a warm day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Make the lemon curd: In a medium bowl, whisk together the eggs and egg yolks. In a double boiler (or a heatproof bowl set over simmering water), melt the butter. Stir in sugar, lemon juice, lemon zest and salt, then gradually whisk in the egg mixture in a thin stream, whisking constantly until curd thickens (curd should register ~178–180 °F / until it holds whisk marks), about 8 minutes. Transfer curd to a small bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 4 hours.
Preheat oven to 400 °F (about 200 °C). In a medium bowl, combine chopped pecans, sugar and melted butter until evenly moistened. Press this mixture firmly on the bottom and up the sides of a 9-inch (23-cm) glass pie dish or tart pan. Bake until crust is lightly toasted, about 12 minutes. Because the crust may slip down the sides during baking, use the back of a spoon to press it back into place. Let it cool on a rack, then freeze crust for 30 minutes.
Remove crust from freezer. Spread 1 ½ cups of softened vanilla ice cream into the crust in an even layer. Spread chilled lemon curd over the ice cream. Return pie to freezer until firm, about 2 hours. Spread the remaining 1 ½ cups of softened ice cream over the lemon curd, smoothing into an even layer. Cover and freeze until firm, about 2 more hours.
Make the meringue: In a clean medium bowl with an electric mixer, beat egg whites until frothy. Add the pinch of cream of tartar. With mixer running, gradually add sugar, beating until stiff peaks form. Spread the meringue over the frozen pie, sealing it to the edges and swirling decoratively. Freeze the pie for 1 hour.
To finish: Using a kitchen torch, torch the meringue until golden in spots. Alternatively, you can place the pie in a preheated 500 °F (260 °C) oven and bake just until meringue is golden in spots — about 3 minutes. Watch carefully to avoid burning. Cut into wedges and serve immediately.
Servings and timing
Serves: about 8 slices
Total time: ~4–5 hours (mostly waiting time for freezing and chilling)
Storage/Reheating
Store leftover pie in the freezer, tightly covered, for up to 3–4 days.
Because of the ice cream layers, reheating is not recommended — slices are best served cold and firm.
Before serving again, you can let slices sit at room temperature for 5–10 minutes to soften slightly for easier cutting and a more enjoyable texture.
FAQs
How far ahead can I make the pie before serving?
You can assemble the pie completely (including meringue) up to a day before serving. Keep it frozen and finished. For the best texture, let it sit at room temperature for a few minutes before slicing.
Can I use store-bought lemon curd instead of making it from scratch?
Yes — store-bought lemon curd works fine and will save time. Use about 1 cup (or roughly the amount the homemade recipe yields) for the pie.
What kind of ice cream works best?
A good-quality vanilla ice cream — ideally with natural vanilla flavor — works best for balanced flavor. Avoid overly sweet or heavily flavored ice cream that might compete with the lemon curd.
Can I use a different nut or crust type instead of pecans?
Yes — you could experiment with walnuts, almonds, or even a graham-cracker crust. Keep in mind each will change the flavor and texture slightly (less or more nutty, crunch, etc.).
Can I omit the meringue topping?
You can. Without meringue the pie will freeze and hold better over time. You’ll still get the creamy ice cream and tangy lemon–nut crust layers.
How do I ensure the crust stays crisp and doesn’t get soggy?
Fully toast the pecan crust as directed, cool it thoroughly, then freeze before adding the ice cream layers. The freezing helps “set” the crust and keep it from absorbing moisture from the ice cream.
What’s the best way to slice the pie without melting the ice cream too much?
Use a warm knife (dip in hot water then dry) and cut quickly. Work over a chilled plate or a cold surface to keep ice cream cold longer.
Can I make a smaller version of this pie?
Yes — you can halve the ingredients and use a smaller pie dish (e.g. 6″–7″). The layering and freezing steps remain the same; just adjust portion sizes.
What if I don’t have a kitchen torch or a 500 °F oven?
In that case, you can skip browning the meringue — the pie will still taste delicious, albeit without the toasted finish. Alternatively, you could broil very briefly, keeping a careful eye to avoid burning.
How long should I let the pie sit before serving to get the best texture?
Allow the pie to sit at room temperature for 5 to 10 minutes before slicing. This slight softening makes for a smoother, creamier bite without becoming runny.
Conclusion
This Lemon Meringue Ice Cream Pie in Toasted Pecan Crust is a dessert that hits all the right notes — crunchy nuts, smooth ice cream, bright citrus, and sweet, airy meringue. While it requires some patience with chilling and freezing, the result is a dramatic, refreshing, and crowd-pleasing treat. Whether you make it for a summer dinner, a special celebration, or just to treat yourself, it’s a dessert that delights with every layer.
This Lemon Meringue Ice Cream Pie in Toasted Pecan Crust is a layered frozen dessert featuring a crunchy pecan base, creamy vanilla ice cream, tangy homemade lemon curd, and a toasted meringue topping. A show-stopping treat with contrasting textures and flavors, perfect for warm-weather gatherings or elegant occasions.
Make the lemon curd: In a bowl, whisk eggs and yolks. In a double boiler, melt butter. Stir in sugar, lemon juice, zest, and salt. Slowly whisk in egg mixture and cook, whisking constantly, until thickened (about 8 minutes or 178–180°F). Transfer to a bowl, press plastic wrap onto the surface, and chill for at least 4 hours.
Prepare the crust: Preheat oven to 400°F (200°C). Mix chopped pecans, sugar, and melted butter. Press into a 9-inch pie dish. Bake for 12 minutes until lightly toasted, pressing back any slippage with a spoon. Cool, then freeze for 30 minutes.
Assemble layers: Spread 1½ cups softened ice cream into frozen crust. Add chilled lemon curd over ice cream. Freeze 2 hours. Spread remaining 1½ cups of ice cream on top and freeze another 2 hours until firm.
Make the meringue: Beat egg whites until frothy. Add cream of tartar. Gradually add sugar and beat until stiff peaks form. Spread meringue over frozen pie, sealing edges and swirling the top. Freeze for 1 hour.
Finish: Torch the meringue with a kitchen torch or place in a 500°F oven for 2–3 minutes until golden. Slice and serve immediately.
Notes
Store-bought lemon curd can be used in place of homemade (about 1 cup).
Use a warm knife for cleaner slices.
The pie can be fully assembled and frozen a day ahead.
For a crunchier crust, make sure it’s fully baked and frozen before adding ice cream.
Let sit at room temp 5–10 minutes before slicing for ideal texture.
