Shelly's Recipe

LEMON RIBBON ICE CREAM PIE

Category: Pies - Frozen

Crust:
1 1/4 cups finely crushed pretzels
1/4 cup sugar
1/2 cup butter, melted

Filling:
1 cup sugar
2 tsp grated lemon peel
1/4 tsp salt
1/3 cup butter, melted
1/3 cup lemon juice
4 eggs beaten
2 (28 fl. oz) cartons vanilla ice cream, slightly softened*

Garnish:
3/4 cup whipping cream
1 tbsp powdered sugar
1/2 cup fresh blueberries

In medium bowl, combine crust ingredients; mix well. Press mixture evenly in bottom and up sides of 9-inch pie pan. Refrigerate.

In medium saucepan, combine all filling ingredients except ice cream; mix well. Cook over medium heat, stirring constantly, for 5 to 7 minutes or until mixture is thick. Place plastic wrap or waxed paper over hot lemon filling. Refrigerate 1 to 2 hours or until thoroughly chilled.

Quickly spread 2 cups ice cream into prepared crust. Spoon 2/3 of chilled lemon filling (about 1 1/2 cups) over ice cream; spread evenly. Freeze for 15 minutes. Spoon remaining ice cream over filling, mounding slightly. Freeze for 10 minutes. Top with remaining lemon filling. Freeze for 3 to 4 hours or until firm.

To serve, let pie stand at room temperature for 10 minutes. Meanwhile, in small bowl, beat whipping cream and sugar together; until soft peaks form. Cut pie into wedges and garnish with whipped cream and blueberries.