Lemon Ice Cream Pie
Just like last year, the Lemon Fairy left a gigantor bag of lemons on my porch. And FINALLY we’ve come to the end of Lemon Week!
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This dessert is so light you’ll want to eat the whole pie, but don’t fool yourself, it’s chock full of ice cream and whipped cream, aka two of the most fattening fabulous things in the world. But the secret is the crust. I had leftover Nilla Wafers lying around and didn’t want to waste them. Thank goodness, it sent this pie over the top! You just may find yourself eating it straight out of pie plate like I did. Ahem. I’m classy.
ingredients:
1 (9 inch) nilla wafer pie crust (see recipe)
3 cups vanilla ice cream, softened
1/2 cup lemon sugar (you can just white sugar if you don’t have lemon)
3/4 cup water
1 teaspoon lemon zest
1/4 cup lemon juice
1 cup heavy whipping cream
4 tablespoons powdered sugar
Prep your pie crust, set aside.
In a large bowl, mix together the sugar, water, lemon zest and lemon juice. Fold in the ice cream, make sure it’s softened, you’re job will be easier!
In a mixing bowl whip the heavy cream with the powdered sugar until soft peaks form. PAY ATTENTION: You will only use HALF of this. Fold HALF into the ice cream mixture and pour into the pie crust. Place in the freezer until set!
NOW use the other half of the whipped cream to dollop on top of the pie before you serve! And come on, serve it on a clean plate, let’s be civilized here!
This is divine!!! I’m not a lemon fan, but this is making a convert out of me. I don’t have a glass dish so I used a tart pan with a removable bottom. Made the pie nice and pretty but I should’ve greased the bottom; it was hard to scrape it off and make it nice and pretty. But this recipe is a keeper. You are genius!!!
So yummy!!! I used lemon snaps from sprouts because I didnt have vanilla wafers,what a nice addition. Thank you so much for the receipt.