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Ingredients:
Crust:
1 1/4
cups finely crushed pretzels
1/4
cup sugar
1/2
cup butter or margarine, melted
Filling:
1
cup sugar
2
teaspoons grated lemon peel
1/4
teaspoon salt
1/3
cup butter or margarine, melted
1/3
cup lemon juice
4
eggs beaten
2
cartons (28 fl. oz.) Häagen-Dazs® Vanilla Ice Cream, slightly softened*
Garnish:
3/4
cup whipping cream
1
tablespoon powdered sugar
1/2
cup fresh blueberries
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Preparation:
1. In medium bowl, combine crust ingredients; mix well. Press mixture evenly in bottom and up sides of 9-inch pie pan. Refrigerate.
2. In medium saucepan, combine all filling ingredients except ice cream; mix well. Cook over medium heat, stirring constantly, for 5 to 7 minutes or until mixture is thick. Place plastic wrap or waxed paper over hot lemon filling. Refrigerate 1 to 2 hours or until thoroughly chilled.
3. Quickly spread 2 cups ice cream into prepared crust. Spoon 2/3 of chilled lemon filling (about 1 1/2 cups) over ice cream; spread evenly. Freeze for 15 minutes. Spoon remaining ice cream over filling, mounding slightly. Freeze for 10 minutes. Top with remaining lemon filling. Freeze for 3 to 4 hours or until firm.
4. To serve, let pie stand at room temperature for 10 minutes. Meanwhile,in small bowl, beat whipping cream and sugar together; until soft peaks form. Cut pie into wedges and garnish with whipped cream and blueberries.
8 servings
TIP:
* To soften ice cream, place container in the refrigerator for 30 minutes OR until very easy to scoop.
view nutrition facts
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