Lemon Ice Cream Pie With Pecan Crust

READY IN: 40mins
Recipe by diner524

This is a recipe that I adapted to my taste from Bon Appetit. Cook time does not include chill and freeze times.

Top Review by KateL

Winner! This combined 3 of my childhood favorites: pecans, ice cream and lemon curd, and it delivered a perfect slightly tart lemon cheesecake-style taste. I did the "prettier pie" version in a 9.5" pie plate, and quantities were perfect. To save calories (ahem), I dispensed with the least caloric ingredient: the whipped topping; I didn't want to obscure the taste of my lemon confection. The pecan crust was easy and was a nice counterpoint to the ice cream/lemon curd; besides, when some of it crumbled during serving, those pieces can be sprinkled on top of the pie. I was glad I had a fitted double-boiler; that made it so easy to maintain the simmer and whisk away in the top. But I need to get a really fast instant-read food thermometer, because it was a little tricky to wait for my thermometer to read the temperature while I continued to whisk. I used Turkey Hill Vanilla Bean ice cream - Philadelphia-style ice cream that doesn't need additional egg because their PA cows yield such rich milk. The recipe shows total time as 40 minutes, but that is misleading, as there is a 4-hour chilling time for the lemon curd; plus after each layer, I put the pie back in the freezer for 30 minutes before the next layer; and the final 2 hours of freezing. For entertaining for the calorie-conscious, I might make this in a mini-cupcake pan or a rectangular casserole and put all of the crust on the bottom, then cutting into bite-size pieces; it could be kept cold by placing frozen chiller blocks on the bottom of a 13x9 pan, then placing a tray on top, on which the bite-size squares could be stacked. (I could always fit cheesecake into my WW diet.) Thank you for sharing, Diner! Made for Please Review by Recipe tag game.

Ingredients Nutrition


  1. For Lemon Curd: Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178-180 degrees F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. (this can be made 2 days ahead. Keep chilled.).
  2. For Crust: Preheat oven to 400 degrees F. Mix pecans, sugar and butter in medium bowl until moistened. Press pecan mixture onto the bottom and up sides of a 9-inch diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
  3. To put it all together: Put ice cream over frozen crust; spread into even layer, spread lemon curd over ice cream; freeze about 2 hours, until firm. Or for a prettier pie, put 1 1/2 cups ice creams then 1/2 the lemon curd, then rest of ice cream and top with remainder of lemon curd.
  4. When ready to serve, spread whipped topping over lemon curd.

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