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!
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!
*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.