The crust recipe came from a cooking class Meriel took this summer, but her filling used Cool Whip and lemonade mix. While it was good, I had a feeling we could make it better and I have enough distrust of the chemicals in Cool Whip to want to try something with ingredient names I can pronounce. This is a wonderful combination of salty-sweet, so if that's your thing, you'll probably love this dessert!
Ice cream filling:
1 1/4 cups heavy cream
1 1/4 cups milk
3/4 cup sugar plus 2 Tbs. sugar
4-5 tsp. finely grated fresh lemon zest
1/8 tsp. salt
6 large egg yolks
2/3 cup fresh lemon juice
1 1/2 cups ground pretzels (I did them in a food processor)
1/4 cup sugar
6 Tbs. unsalted butter, melted
- Heat cream, milk, sugar, zest and salt over medium head, stirring until sugar is dissolved. Whisk yolks in a bowl, then add hot cream mixture in a slow stream, whisking the whole time. Pour custard back into saucepan with cream mixture and cook over moderately low heat, stirring constantly until it's thick enough to coat the back of a wooden spoon and it registers 175-180 degrees F, 3-5 minutes (do not boil).
- Poor into a clean bowl and stir in lemon juice. Let cool to room temperature, stirring occasionally. Cover the surface with wax paper and chill until cold, about 3 hours. Freeze in an ice cream maker.
- CRUST: Combine ground pretzels, sugar and butter. Press into pie plate and chill for 30 minutes.
- Scoop ice cream into crust, smoothing the top. Cover with plastic and freeze until firm, at least 2 hours. Twenty minutes before serving, put pie in fridge to soften.