Lemon-Ginger Ice Cream Pie Crust
9 (2-inch) gingersnap cookies
1/2 cup corn flake crumbs
1/4 cup granulated sugar
2 tablespoons butter or margarine
1 teaspoon water
Filling
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 margarine. 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. |