Shelly's Recipe

LEMON SWIRL ICE CREAM PIE

Category: Pies - Frozen

1 favorite graham cracker crust

OR

Crust:
7 tbsp unsalted butter
2 tsp grated lemon peel
1⁄2 tsp almond extract
1 1⁄4 cups ground toasted almonds
1 cup graham cracker crumbs, about 5 whole graham crackers

Filling
2⁄3 cup prepared lemon curd or 1 (21 oz) can lemon pie filling
1⁄2 gallon vanilla ice cream, softened slightly

12-oz. basket strawberries, sliced

Make crust: Preheat oven to 325. Butter 9-inch round springform pan. In small saucepan, melt 4 tablespoons butter. Add lemon peel and almond extract. In medium bowl, combine almonds and graham cracker crumbs. Slowly drizzle butter mixture into crumb mixture and toss with fork until crumbs are evenly moistened. Press crumbs over bottom and 1 inch up sides of prepared pan. Bake crust 8 minutes, then cool on rack.

Spread half of the ice cream over crust. Spoon 1/3 cup lemon curd over ice cream. Spread remaining ice cream over lemon curd. Dollop remaining 1/3 cup curd over ice cream by tablespoonfuls. Use small knife to swirl curd into ice cream, forming pretty design. Freeze until just firm, about 1 hour. Wrap and freeze overnight. Before serving, let pie stand 10 minutes at room temperature. Cut pie into wedges and serve, spooning strawberries over if desired.

Note: To toast almonds, preheat oven to 350. Spread almonds in single layer on baking sheet. Place in oven and toast until fragrant, 5 to 8 minutes. Remove from oven and let cool. To grind almonds, place them in mini food processor and process until desired texture is achieved.