Frozen Lemon Gingersnap Pie

Frozen Lemon Gingersnap Pie
Photo by Sang An


  • lemon slices
  • 1 cup whole milk
  • 1 ½ cups heavy cream
  • 14 tablespoons sugar
  • 6 large egg yolks
  • 1 ½ cups gingersnap cookies
  • 1 ice cream maker
  • + 6 more ingredients
    • 2 tablespoons sugar
    • instant-read thermometer
    • 5 tablespoons unsalted butter
    • 4 teaspoons fresh lemon zest
    • 2/3 cup fresh lemon juice
    • 1/8 teaspoon salt

Preheat oven to 350°F. Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack. Bring cream, milk, sugar, zest, and salt t...

View full recipe at Epicurious


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