Name: Lemon Meringue Ice Cream Pie in Toasted Pecan Crust
Yield: Makes 8 servings
Ingredients: 2 large eggs; 2 large egg yolks; 6 tablespoons (3/4 stick) unsalted butter; 1 cup sugar; 6 tablespoons fresh lemon juice; 2 teaspoons finely grated lemon peel; Pinch of salt; 1 1/2 cups finely chopped pecans; 1/4 cup sugar; 1/4 cup (1/2 stick) butter, melted; 3 cups vanilla ice cream, slightly softened, divided; 4 large egg whites, room temperature; Pinch of cream of tartar; 6 tablespoons sugar

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Photo by Mark Thomas

This dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.

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