Lemon Meringue Pie Ice-Cream Sundae

Lemon Meringue Pie Ice-Cream Sundae

Sometimes I make promises….and sometimes I don’t keep them. But other times (most of the time, obvi) I surprise everyone (including myself) by not only keeping my promise, but going above and beyond to give more than promised. So while you already got last week’s promised pie recipe earlier, I decided to be über nice and give you an additional pie recipe. In other words, it’s your lucky day…because obviously when a day consists of not one, but two pie recipes, it can not possibly be bad. Also, you’re now covered for pie lunch, pie dinner, pie dessert, probably pie brunch, a few pie snacks and possibly even a midnight pie eating contest. Do you think it’s possible to fit the word ‘pie’ into that sentence anymore?!

So, this little lemon meringue pie ice-cream sundae….it’s delicious (duh!). But it’s also easy as pie (totally intentional….I know, I’m hilarious), especially for those of you who are still working your way up to baking a full-blown pie. And after you eat one (or 5) of these, remember to give thanks for people who keep promises, because without them we would obviously be living in a world sans lemon meringue pie ice-cream sundaes….and that would just be tragic!

vanilla ice-cream vanilla ice-cream with lemon curd how to make a Lemon Meringue Pie Ice-Cream Sundae Lemon Meringue Pie Ice-Cream Sundae ingredients

Lemon Meringue Pie Ice-Cream Sundae
For one sundae

2 scoops of vanilla ice-cream
3 tablespoons of lemon curd (I made my own, but Trader Joe’s makes a great one as well)
2 tablespoons of whipped cream (The jar trick comes in handy for this!)
2 small pieces of pie crust, dusted with sugar and baked*

In a bowl, layer your ice-cream and whipped cream. Drizzle the entire thing with lemon curd and accessorize with the pie crust pieces. Dig in….and then repeat 3 more times!

Lemon Meringue Pie Ice-Cream Sundae

*I previously discussed how my mom would bake the leftover pie crust scraps for my sister and I when we were growing up. This is a similar concept…I used leftover scraps after making a peach pie, shaped them into triangle forms, lightly dusted them with granulated sugar, and baked them at 450 degrees for about 10 minutes, until they were brown and crispy. Just make sure to cool them completely before sticking them in your ice-cream. You can also make these several days in advance and store in them in a ziplock bag or storage container. If you don’t want to go the pie crust route, you could easily substitute in a couple shortbread cookies.

Memorial Day Recipes

Memorial Day Recipes

I still can’t get over the fact that this weekend is Memorial Day weekend, but nonetheless, here we are. Time to break out the grills, dip into a bowl of ice-cream and toast to summer with an ice-cold beverage! Below is a round-up of some dishes on Runway Chef that might be helpful in your Memorial Day recipe planning.





Do you already have your menu planned for this weekend? Do you have any special/traditional Memorial Day recipes?

Coffee Ice-cream Cake Bowl

Don’t you just want to dive into this giant bowl of ice-cream goodness?!

Because I’m telling you, you need to dive into this like you need to dive into a pool.

In other words, eat this, than go swim it off….best.summer.plan.ever!

Coffee Ice-cream Cake Bowl

Adapted from Bake at 350


1 1/2 packages of chocolate graham crackers (14 sheets), broken into pieces

4-6 c. of coffee ice-cream, left out to soften

3 c. whipped cream (make sure it has very stiff peaks) mixed with 1/4 c. Kalhua

1 1/2 c. hot fudge sauce

1 package of heath bits


In a 4 quart glass bowl, begin layering your ingredients. Start with graham crackers, then ice-cream, whipped cream, fudge sauce and lastly heath pieces. Continue this until you’ve filled up the bowl, making sure to end with the fudge sauce and heath pieces (so it looks pretty and all, of course!). Cover with a lid or plastic wrap and freeze until set, at least three hours. Use a sharp knife to cut & serve.


* You can use as much or as little home-made ingredients for this recipe. While I wish I had time to do that, I only made my own whipped cream and fudge sauce this time. On the other side, feel free to use cool whip and  store-bought fudge sauce to make this recipe even easier.

* For the fudge sauce, I used 1 1/4 c. chocolate chips melted together with 1 tbsp. of butter and 1/4 c. of heavy cream.

* Feel free to leave the Kalhua out of the whipped cream.

* This can also be made in a pan instead of a bowl.


Cookie Ice-Cream Bowls

For those of you that are Pinterest deprived (you are missing out!) I wanted to share (via Instagram) this little treat we made over the weekend that was inspired by a Pinterest find.

To switch up our regular ice-cream sundaes, we whipped up a batch of cookie dough, then took about 2 tablespoons of dough, flattened it to approximately a 1/4″ thick and molded it over the outside of a greased muffin tin. We baked them according to the cookie directions, let them cool and then proceeded to make our sundaes.

What a fun and easy way to change ice-cream eating from your typical bowl or cone. And how great would this be for serving sundaes to guests??!

For those of you that are NOT Pinterest deprived, make sure you’re following me.

Happy Monday!

Turkey for Two

Or last minute T-Day dishes…..Or breakfast…..Or a midnight snack. Whatever your little heart desires.
<<Disclosure: This post is forever long…just be happy you are the one doing the reading, not the writing :) >>

Get the party started with these apps.

Cranberry Pear Brie Packets
1 pear, chopped
1/2 c. cranberries
1/2 c. chopped onion
2 tbsp. maple syrup
1/2 a puff pastry sheet
2 oz. brie
Olive Oil

Saute onion, pear and cranberries in olive oil until tender. Stir in maple syrup and continue to cook a few more minutes. Cut the pastry into 4 even squares (about 2″ x 2″). On a foil or parchment lined baking sheet, place one square, then 2 tablespoons of cranberry topping, the brie cheese, and second square of pastry and then fold over the edges and seal in. Repeat with other squares. Baked at 350 degrees for about 15 minutes, or until golden brown.

(Set aside remaining cranberry mixture for you cranberry sauce)

Best Stuffed Mushrooms….Seriously
Taken from my local paper over 10 years ago

1/2 a package of cream cheese (I use light)
2 tbsp. parsley
2 tbsp. chopped onion
1/2 lb. sausage (I like turkey)
8 oz. mushrooms

Start sauteing sausage in a skillet. Remove stems from mushrooms without breaking the the cap. Chop the  stems and add those along with the onions to the sausage and cook until tender. Add the remaining ingredients and stir until cream cheese is melted in. Place the mushroom caps on a foil lined baking sheet. Fill each cap with filling, then broil on high for 5 minutes or until golden brown. Serve warm.

Next up, the side kicks.

Sweet Potato Gratin

2 sweet potatoes
2 tbsp. butter
4 tbsp. brown sugar
4 tbsp. milk (or OJ)

Slice potatoes thinly. Grease a 6″x9″ and place a layer of potatoes on the bottom. Top with 1/2 the butter and sugar. Repeat with the remaining ingredients. Pour the milk over the top. Bake at 400 degrees for 20 minutes, or until a knife inserted into the potatoes easily comes out.

Sausage Apple Stuffing

1/2 lb. sausage (Use the other half from the the mushrooms)
2 apples, chopped
1/2 an onion, chopped
1 tbsp. rosemary
Salt and pepper, to taste
2 tbsp. butter
8 oz. chicken broth
2 c. cornbread, crumbled

Saute the first four ingredients together, until sausage is cooked through and onions are tender. Add butter, cornbread and chicken broth and season with salt and pepper. Stuff your turkey….or your face :)

Cranberry Sauce

Remaining cranberry sauce from above brie recipe
1/2 c. cranberries
2 tbsp. maple syrup

Add the cranberries and maple syrup to the remaining sauce from the brie. Saute for about 20 minutes, or until the berries start to caramelize and juices thicken.

The Main Event

Stuffed Chicken Breast

2 chicken breast
Salt, pepper and olive oil

Butterfly the chicken breast. Brush with olive oil then place about 3 tablespoons of stuffing in the middle. Fold over the other half of the chicken breast, sprinkle the top with olive oil, salt and pepper and bake on a foil lined baking sheet at 400 degrees for about 12 minutes.

And last, but certainly not least, dessert.

This ice-cream is so ridiculously easy, you should make it every day…for real.

Pumpkin Ice -Cream

1 c. whipping cream
1/2 c. condensed milk
3/4 c. puree pumpkin
1 tbsp. cinnamon
1/4 tsp. ginger
A dash of nutmeg

Whip the cream until stiff peaks form. Fold in the remaining ingredients. Spread into a freezer proof container and freeze, 4-5 hours or until solid.

Cranberry Pear Crisp

3/4 c. cranberries
4 pears, sliced
2 tbsp. flour
2 tbsp. sugar

1/3 c. oats
1 c. flour
6 tbsp. butter
1/4 c. brown sugar
1 tbsp. cinnamon
1/4 tsp. ginger
Dash of nutmeg

Mix together first four ingredients in an 8″ x 8″ pan. In a separate medium sized bowl, melt the butter. Add remaining ingredients and stir until well mixed and crumbly. Sprinkle on top of fruit. Bake at 400 degrees for 30 minutes or until juices begin to bubble. Cool and serve with pumpkin ice-cream.

*Special thank you to Mr. Runway Chef….this post would not have been possible without all is help and support*