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  • 2 Ratings

Key Lime Ice-Cream Pie offers the classic pie as a frozen treat.

Recipe by Southern Living July 2013

Gallery

Hector Sanchez; Stylist: Buffy Hargett

Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • THE CRUST: Process cookies in a food processor until finely ground. Stir together crumbs and melted butter. Press on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set.

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  • THE FILLING: Spread half of lemon curd on bottom of crust, and freeze 10 minutes. Spread half of Avocado-Key Lime Pie Ice Cream over lemon curd; freeze 15 minutes. Repeat layers with remaining lemon curd and ice cream, freezing as directed above after each layer.

  • THE TOPPING: Beat whipping cream, powdered sugar, and coconut extract at medium speed with an electric mixer until soft peaks form; spread over top of pie. Top with macadamia nuts, toasted coconut curls, and Key lime slices.

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