Lime Meringue Pineapple-Coconut Ice Cream Pie

A while back we posted a recipe for a Lemon Meringue Ice Cream Pie, at that time we thought it was the best pie that we had ever tasted. Now we are not so sure, we decided to take the same basic pie recipe that we used for that pie and apply a different combination of flavors and the results created a room of happy mouths. The tang of the lime, the toasted coconut and the creamy tropical flavor of the pineapple-coconut ice cream were tantalizing taste-bud treats.

Lime-Curd-Pie-lime-slider

Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lime juice, lime zest, and salt; gradually whisk in egg mixture.

Lime Curd

Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

Crust & Filling

Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly).

Using a non-stick pan, toast the coconut and set aside.

Dollop 1-1/2 cups ice cream over crust; spread into even layer. Spread 1/4 cup of toasted coconut over ice cream.

Spread lime curd over ice cream; freeze until firm, about 2 hours.

Repeat, dollop 1-1/2 cups softened ice cream over lime curd; spread into even layer.

Spread remaining 1/4 cup of toasted coconut over ice cream. Cover and freeze until firm, about 2 hours.

Meringue

Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie.

Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots.

Cut pie into wedges; garnish with thin strips of lemon zest and serve immediately.

 

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Lime Meringue Pineapple-Coconut Ice Cream Pie

This pie requires some extra prep time, but it’s well worth the effort.

Scale

Ingredients

Lime Curd

  • 2 large eggs
  • 2 large egg yolks
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup sugar
  • 6 tablespoons fresh lime juice
  • 2 teaspoons finely grated lime zest
  • Pinch of salt

Crust & Filling

  • 1 1/2 cups finely chopped pecans
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 3 cups Haagen Dazs Pineapple-Coconut ice cream, slightly softened & divided
  • 1/2 cup of sweetened, shredded coconut

Meringue

  • 4 large egg whites, room temperature
  • Pinch of cream of tartar
  • 6 tablespoons sugar

Garnish

  • thin strips of lime zest

Instructions

Lime Curd

  1. Whisk eggs and egg yolks in medium bowl.
  2. Melt butter in medium metal bowl set over large saucepan of simmering water.
  3. Whisk in sugar, lime juice, lime zest, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes.
  4. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

Crust & Filling

  1. Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened.
  2. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly).
  3. 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.
  4. Using a non-stick pan, toast the coconut and set aside.
  5. Dollop 1-1/2 cups ice cream over crust; spread into even layer.
  6. Spread 1/4 cup of toasted coconut over ice cream.
  7. Spread lime curd over ice cream; freeze until firm, about 2 hours.
  8. Repeat, dollop 1-1/2 cups softened ice cream over lime curd; spread into even layer.
  9. Spread remaining 1/4 cup of toasted coconut over ice cream. Cover and freeze until firm, about 2 hours.

Meringue

  1. Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form.
  2. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie.
  3. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes.
  4. Cut pie into wedges; garnish with thin strips of lime zest and serve immediately.

Notes

Inspired By | Bon Appétit

Nutrition

  • Serving Size: 8