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Lemon Meringue Ice Cream Pie with Toasted Pecan Crust

by Deliciously Organic on April 26, 2011

Thank you for your insightful comments over the last few days! I enjoy reading about different perspectives and the changes you’ve made in your diets. It’s heartening to hear how some of you overcame health issues and how others discovered that replacing processed foods with whole and organic, home-prepared meals doesn’t break the bank. Jack said this, “I believe in every word that you’re saying about organic food, but it almost makes me feel bad that I’m eating a non-organic salad because I really can’t afford to.” I’m glad he shared that. It really made me think.

I never intend to sound like it’s all or nothing. Sure, I hope everyone will convert to a full unprocessed and organic diet. Do I think that’s a reasonable expectation? Not really. Not this year.

I know we’re all coming from different places. Some of you have had health issues related to food and some of you haven’t. Some are on a very tight budget while others can spend as much as they need. I hope to give you all the best possible information so you can make educated decisions, and a little inspiration to encourage you in your progress. I think many of the food-related issues we have today stem from a lack of real understanding about the topic. Most of my own friends don’t know which pesticides and herbicides are used on produce or what that means for them and their family. Many haven’t put any real thought into genetically modified foods or the fact that most of the produce, meat, and eggs are irradiated here in America. Maybe you’ll take my word for it, hopefully you’ll do a little research of your own.

If you read this blog and decide to make just one change in your diet, I’ll feel like it’s all been worth it. I’m in a constant state of learning and hope you are too.

 

I’ve been making this pie for special occasions for the last few years. It’s a favorite with the kids and perfect for the upcoming warm evenings. Make your own ice cream, or buy a good store-bought brand. You choose what works for you.

Lemon Meringue Ice Cream Pie with Toasted Pecan Crust

Serving Size: Makes 1 9-inch pie

Lemon Meringue Ice Cream Pie with 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.

Ingredients

    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

Instructions

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.

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{ 18 comments… read them below or add one }

Maria April 26, 2011 at 7:22 am

I love the toasted pecan crust. Perfect pie for spring!

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the urban baker April 26, 2011 at 7:37 am

this is just the crust i have been looking for, Carrie. You have certainly opened up my eyes to new and wonderful products. My pantry will never be the same and I have you to thank for that! x

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Gaby April 26, 2011 at 8:01 am

ummm I want this to be my birthday cake this year :) obsessed!

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Katrina April 26, 2011 at 11:48 am

This pie sounds perfect! I love lemon pie, and am excited to try this alternative!

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marla {family fresh cooking} April 26, 2011 at 1:58 pm

Lovely pie for spring and summer entertaining! You have combined the best of many sweet desserts into one :)

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Niki (of SI) April 26, 2011 at 2:06 pm

I have a new fascination with all things nuts and using them in place of grain… I bet a nut mill would do wonders for the crust? I love the minimal sweetness of this and am anxious to give it a try. It’s hard to top the scent of freshly baked/toasted walnuts or pecans. Mmm.

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Jen April 26, 2011 at 6:22 pm

This is not part of my new diet plan…but you had me at Lemon Curd. I think I just drooled on my computer.

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Marcy April 26, 2011 at 7:37 pm

I just soaked some almonds for the first time ever, after noticing a little stomach upset after eating them plain. Even with my oven set as low as possible, they got black spots — I’m assuming they’re burn marks, but they don’t taste burned. Next time I’ll plan the dehydrating for a day when I’m home all day and can turn the oven on for shorter intervals.

I’m not a fan of meringue, but I’ve learned you can use the leftover egg whites to make macaroons or milano-type cookies, too.

I’ve got peaches and blueberries in my freezer — might just have to whip up some curd soon and try this pie.

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Sarah April 27, 2011 at 5:54 am

I think I’m going to make this for myself for mother’s day! YUM!

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Darla @ Bakingdom April 29, 2011 at 6:43 am

What a wonderfully Spring-y pie! Love the pecan crust…and ice cream! Can’t wait to try this!

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Annette April 7, 2013 at 4:21 pm

Could you explain to me what arrowroot is please?

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Deliciously Organic April 7, 2013 at 4:23 pm

The the starch from the arrowroot bulb. It’s a great 1:1 substitution for cornstarch.

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Annette April 7, 2013 at 4:25 pm

Thanks!

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Katrin - therawfoodsisters.com April 7, 2013 at 9:36 pm

This looks divine! Super delicious! Have a wonderful start of the week.

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Brandy April 8, 2013 at 4:09 am

How do you get the arrowroot smooth? When I make your cheesy burger pasta mine ends up extremely lumpy.

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Deliciously Organic April 8, 2013 at 1:03 pm

It’s important to whisk quickly when you add it to the liquid to ensure a smooth texture.

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Jennifer April 8, 2013 at 6:41 am

Was wondering if you have a dehydrator recommendation. It is the next tool I would like to buy. Most of the styles I have noticed (cheaper versions) do not list nuts as something you can use the machine for. Thanks for any advice you can provide! Looking forward to trying this pie.

Reply

Deliciously Organic April 8, 2013 at 1:03 pm

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