Lime Ice Cream Pie with Toasted Coconut Meringue
A luxurious frozen dessert featuring layers of vanilla ice cream, tangy lime curd, and golden toasted meringue topped with macadamia nuts and coconut flakes. This show-stopping pie combines creamy textures with bright citrus flavors and tropical notes, making it perfect for summer entertaining or special occasions. The graham cracker crust provides a sweet, crunchy base while the broiled meringue creates an impressive caramelized finish that contrasts beautifully with the cold, creamy interior.
Ingredients
- ½ gallon pareve or dairy vanilla ice cream
- 1 cup honey graham cracker crumbs, about 9 crackers
- ½ cup flaked unsweetened coconut
- 2 ounces roasted and salted macadamia nuts, chopped
- ½ cup sugar
- 1 stick margarine, melted
- 6 tablespoons coconut oil
- ¾ cup sugar
- ⅝ cup freshly squeezed lime juice
- zest of 2 large limes, 3-4 teaspoons
- salt, pinch
- 3 whole eggs
- 3 egg yolks
- 5 egg whites
- 2 ounces roasted and salted macadamia nuts, chopped, lightly toasted
- ¾ cup sweetened flaked coconut, lightly toasted
Instructions
- 1
Preheat oven to 350°F
- 2
Combine graham cracker crumbs, coconut, macadamia nuts, sugar, and melted margarine in medium bowl
- 3
Press crust mixture onto bottom and up sides of two 9-inch round baking pans
- 4
Bake crusts for 10 minutes
- 5
Remove from oven and cool on rack, then freeze for at least 30 minutes
- 6
Soften ice cream at room temperature for 10-15 minutes until spreadable
- 7
Divide ice cream evenly between crusts and return to freezer for 1-2 hours
- 8
Combine whole eggs and egg yolks in small bowl
- 9
Melt coconut oil in medium metal bowl over simmering water
- 10
Whisk sugar, lime juice, zest, and salt into coconut oil
- 11
Gradually whisk in egg mixture, stirring constantly until thickened and coats spoon, about 8 minutes
- 12
Transfer lime curd to container, cover, and refrigerate until chilled
- 13
Spread chilled lime curd over ice cream layer, dividing between pies
- 14
Return to freezer for 4-6 hours until firm
- 15
Beat egg whites until soft peaks form
- 16
Gradually add remaining sugar while beating until stiff, smooth, and glossy
- 17
Fold chopped macadamia nuts and toasted coconut into meringue
- 18
Spread meringue over pies, sealing edges and swirling decoratively
- 19
Place pies on top oven rack 8 inches from broiler
- 20
Broil for 3-4 minutes until meringue is golden
- 21
Return to freezer until ready to serve
Tips
Soften ice cream just until spreadable to avoid melting completely, which makes spreading easier and prevents a messy layer.
Watch the meringue carefully during broiling as it can burn quickly - use a kitchen torch for more control over browning.
Make the lime curd up to 2 days ahead and store covered in refrigerator to save time on assembly day.
Good to Know
Store covered in freezer for up to 1 week. Wrap tightly to prevent ice crystals.
Can be made up to 3 days ahead. Add meringue topping day of serving for best texture.
Let sit at room temperature 5-10 minutes before slicing for easier cutting.
Common Mistakes
Temper eggs gradually into hot mixture to avoid scrambling
Seal meringue to crust edges to prevent shrinking
Don't overbeat ice cream or it will become soupy
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a broiler?
Yes, use a kitchen torch to brown the meringue or bake at 425°F for 2-3 minutes, watching carefully to prevent burning.
What if I don't have coconut oil?
Substitute butter for the lime curd. Melt it gently and proceed with the same technique for a slightly richer flavor.
How long will this keep frozen?
The pie keeps well in the freezer for up to one week when tightly wrapped, though meringue is best within 2-3 days.