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Lemon-Ginger Ice Cream Pie
9 (2-inch) gingersnap cookies
1/2 cup corn flake crumbs
1/4 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon water
1 (15.75 ounce) can lemon pie filling
1 tablespoon lemon juice
1 quart vanilla ice cream, slightly softened
1 teaspoon grated lemon peel
Place cookies in food processor bowl with metal blade or blender container; process 20 to 30 seconds or until crumbs are very fine. Reserve 2 teaspoons crumbs for garnish.
To remaining crumbs in food processor bowl, add corn flake crumbs, sugar and butter.
With machine running, add water, processing until blended. Press mixture firmly in bottom and up sides of 9-inch pie pan. Set aside.
In small bowl, combine pie filling and lemon juice until well blended. Set aside.
In large bowl, stir together ice cream and lemon peel just until mixed. Quickly spread half of ice cream mixture in crust-lined pan.
Top with pie filling mixture, spreading evenly.
Spoon remaining ice cream mixture over top; spread evenly to cover.
Sprinkle with reserved crumbs.
Freeze at least 2 hours or until firm in center.
To serve, let pie stand at room temperature for 10 to 15 minutes before cutting into wedges.
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