Shelly's Recipe

LEMONY RIBBON ICE CREAM PIE

Category: Pies - Frozen

1 (9 inch) baked pie shell

Filling ingredients
1/2 cup butter
3/4 cup sugar
5 egg separated, slightly beaten, reserve whites
1/3 cup lemon juice
2 tsp grated lemon peel

4 cups (1 quart) vanilla ice cream, slightly softened

Meringue
5 reserved egg whites
10 tbsp sugar
5 tsp water
1/4 tsp cream of tartar

Filling: Melt butter in a saucepan. Stir together sugar and yolks in a bowl. Gradually stir sugar mixture into melted butter. Cook over medium heat, stirring constantly, until slightly thickened, about 5-7 minutes. Stir in lemon juice and peel. Cover; refrigerate.

Meanwhile, spread 2 cups ice cream in pie shell. Freeze 1 hour. Spread half of lemon mixture onto ice cream in pie shell; spread remaining ice cream on top. Top with remaining lemon mixture. Freeze 1 hour.

Heat oven to 425. Meanwhile, combine meringue ingredients in a saucepan. Cook over low heat, beating at low speed, for 9-11 minutes. Pour into large mixer bowl; beat at high speed until stiff peaks form, about 3-4 minutes.

Carefully spread meringue onto frozen pie, sealing edges of meringue to crust. Bake for 3-5 minutes or until lightly browned. Freeze until firm, at least 6 hours or overnight.