Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

I use soaked and dehydrated nuts in the crust because raw nuts contain enzyme inhibitors that make it difficult for the body to digest. Soaking nuts in salt water releases the phytic acid therefore making them easier to digest. I soak the nuts one night and the next night I let them dehydrate in the oven at 150ºF. I prepare all of my pecans, walnuts, peanuts, etc. this way and store them in glass jars. They taste just like roasted nuts but don’t give me a belly ache. Adapted from Bon Appetit. Makes 1 9-inch pie

Lemon Curd
2 large eggs
2 large egg yolks
6 tablespoons unsalted butter
3/4 cup light honey (such as clover)
6 tablespoons fresh lemon juice
Zest of one lemon

Crust
1 1/2 cups dehydrated pecans, finely chopped (you can use raw nuts – see note above)
1/4 cup organic whole cane sugar or sucanat
1/4 cup unsalted butter or ghee, melted

3 cups vanilla ice cream, slightly softened (for Paleo, use a dairy free ice cream)

Meringue
1 tablespoon arrowroot
1/3 cup honey
1/4 teaspoon cream of tartar
4 large egg whites
1/2 teaspoon vanilla

For lemon curd: Whisk eggs and egg yolks in a medium bowl. Melt butter in a large bowl set over a pot of simmering water. Whisk in honey, juice and zest; gradually whisk in egg mixture. Continue to whisk until thick and then curd registers 175ºF on a candy thermometer, about 8 minutes. Transfer curd to a small bowl. Press a piece of parchment paper on top of curd (so it doesn’t form a skin) and chill for at least 4 hours. Can be made 2 days ahead.

For crust: Preheat oven to 400ºF and adjust rack to middle position. Mix pecans, whole cane sugar, and butter in a medium bowl until moist. Press pecan mixture into the bottom of a 9-inch pie plate. Bake for 10 minutes until golden. If crust slides down the side of the dish then use the back of a spoon to press crust back into place. Cool and then freeze for 30 minutes.

Spoon 1 1/2 cups ice cream over crust; spread evenly. Spread lemon curd over the ice cream and freeze until firm, about 2 hours. Spread remaining 1 1/2 cups ice cream over curd. Cover and freeze until firm, about 2 hours.

For Meringue: Preheat broiler. Whisk 1 tablespoons arrowroot with 1/3 cup water in a small saucepan over medium heat until mixture begins to simmer and thickens.  When mixture turns translucent, remove from heat.  Set aside.

Whisk honey and cream of tartar together in a small bowl. Beat egg whites and vanilla in a large mixing bowl until frothy. Whisk in honey mixture, 1 tablespoon at a time until incorporated. Add arrowroot mixture, 1 tablespoon at a time until meringue forms stiff peaks. Pour meringue on top of pie and using a spatula, spread meringue out evenly. Place pie under the broiler just until the meringue turns golden. Serve immediately. Store leftovers in the freezer.