Frozen Lemon Gingersnap Pie
Frozen Lemon Gingersnap Pie is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Toss together all crust ingredients with a fork until crumbs are moistened.
Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity).
Bake crust in middle of oven 7 minutes, then cool on a rack.
Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved.
Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking.
Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice.
Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
Freeze custard in ice cream maker.
Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap.
Freeze until firm, at least 2 hours.
About 20 minutes before serving, put pie in refrigerator to soften.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
