by Gena Knox
from Gourmet Made Simple: A Fresh Approach to Flavor
(Fire & Flavor Grilling Co., Inc., 2008)
Serves 8
This is a refreshing spin on the classic lemon pie. To save a little time, you can also use a purchased graham cracker crust.—Gena Knox
convert Ingredients
For the crust
1/2 cup pecans
3/4 cup graham cracker crumbs
1/4 cup sugar
5 tablespoons butter, melted
For the filling
2 cups lemon sorbet, softened
2 cups vanilla ice cream, softened
5 egg whites
1/4 teaspoon salt
1/4 teaspoon lemon juice
1/2 cup plus 1 tablespoon sugar
Want it? Click it.
Directions
Make the crust
1. In a food processor, chop the pecans until finely ground. Add the graham cracker crumbs and sugar.
2. While the processor is running, pour the melted butter through the feed tube. Process the mixture until just combined. Press the mixture into the bottom of a 9- or 10-inch pie pan. Chill until set, about 1 hour.
Make the filling
1. Using an electric mixer, combine the softened sorbet and ice cream; beat until the mixture is smooth and well combined. Spoon the ice-cream mixture into the prepared crust and freeze until firm, about 4 hours.
2. Place the egg whites, salt and lemon juice in a bowl; beat until stiff peaks form. While beating, gradually add the sugar until well combined. Spread the mixture on top of the pie filling and broil for 1 minute, or until the meringue is lightly brown.
3. Serve immediately or return to the freezer.
Recipe © 2008 by Fire & Flavor Grilling Co., Inc. All rights reserved.
LC
on 
LC to your 
[Terri Rimmer] I love this pie. It’s sweet, smooth, and refreshing. Nice citrus flavor, yet not overpowering. This is great on a warm day. The procedure couldn’t be simpler, either. I’ll say, though, if you have limited experience mixing egg whites for the meringue, you should practice so as not to break them. Also, instead of putting the pie under the broiler, I would use a torch to brown the meringue. That way, you really don’t have to put it back into the freezer to firm up.