Frozen Lemon Ginger Snap Pie Recipes

FROZEN LEMON CREAM PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
• For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
• Top with whipped cream and garnish with candied lemon peel.

LEMON CRUNCH DESSERT

Steps:

• 1. Have a 9 1/2 or 10-inch pie plate ready.
• 2. Crust: Crush cookies in food processor until you have fine crumbs. Add softened butter until moist. Then save a 1/4 cup of the crumb mixture for topping.
• 3. Press remaining crumb mixture in bottom and up the sides. Refrigerate for at least 30 minutes or until crust is firm.
• 4. Meanwhile, make the mousse. In a large bowl, dissolve gelatin in boiling water.
• 5. Stir in lemon sherbet until melted, then yogurt until blended. Refrigerate 15 minutes, stirring once or twice, or until mixture starts to set up and thick enough to hold its shape when dropped from a spoon. Gently stir in whipped topping until well blended.
• 6. Spread slightly less than half the mixture over the crust. Top with sliced strawberries.
• 7. Then add remaining mousse mixture, mounding slightly in center. Refrigerate up to 2 days at this point.
• 8. Topping: Mix the reserved 1/4 cup crumb mixture, the almonds, and sugar in a small (preferably non-stick) pan. Stir constantly over med-low heat 2 to 3 minutes (watch carefully it may burn). Cool completely.
• 9. Before serving sprinkle on top of pie and garnish with fanned strawberries and lemon slices.
• 10. NOTE: I made this for Easter and decided to use a springform pan. It turned out great! It should be easier to cut this way than in a pie plate.

VEGAN LEMON PIE

Steps:

• Prepare the crushed cookie base by crushing the ginger cookies in the food processor or by placing into a ziplock bag and rolling over it with a rolling pin until the cookies are crushed into small pieces.
• Melt the vegan butter and then pour it over the crushed cookie pieces and mix in.
• Pat down into a pie dish, working it up along the sides as best you can and then place into the freezer to set.
• Prepare your vegan condensed milk as per the linked recipe.
• Pour this out into a bowl and set aside.
• Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped. For best results in this recipe, you need the cream to be very firm and well whipped with stiff peaks. If yours is a bit on the softer side, add in a 1/4 tsp of xanthan gum and whip again. It will thicken fast.
• Squeeze the lemons and grate the lemon zest.
• Add the lemon juice, lemon extract and lemon zest to the bowl with the condensed milk and whisk with a hand whisk to combine. Then fold in the whipped coconut cream.
• Pour this over the crushed cookie base and place into the fridge for a few hours to set. If it's still a little on the soft side, let it firm up in the freezer for a bit before serving.
• Decorate with lemon zest and serve.

GINGERSNAP PIE CRUST

Steps:

• Preheat the oven to 350 F.
• Combine the cookie crumbs, brown sugar, ground ginger, and melted butter in a medium bowl until you can pick up some of the mixture and press it into a ball that holds together.
• Press the crumb mixture into a greased 9-inch pie pan. Bake at 350 F for 10 minutes, until the crust is set. Remove the pie crust from the oven and cool completely on a wire rack before filling with cooked fruit, ice cream, pudding, or anything you would like.

GINGERSNAP PIE CRUST

Steps:

• Use a food processor to reduce gingersnaps to crumbs.
• Combine ingredients in a large bowl. Mix until it reaches the consistency of wet sand, and holds together, when squeezed in your hand.
• Press cookie crumb mixture into your pie plate or baking dish with your fingers, or the back of a small measuring cup.
• Par-bake, or chill, your crust before filling.
• Bake pie crust at 350 degrees for 10 minutes. Cool, before filling.
• Cover pie crust, and place in refrigerator or freezer for at least two hours, before filling.

FROZEN LEMON GINGER SNAP PIE

Steps:

• Make crust
• Preheat the oven to 350°F.
• Toss together the cookie crumbs, butter, and sugar with a fork until crumbs are moistened. Press evenly onto bottom and up the side of a 10-inch glass or ceramic pie plate. Bake the crust in the middle of the oven 7 minutes, then cool on a rack.
• Make ice cream
• Bring the cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk the yolks in a bowl until blended, then add the hot cream mixture in a slow stream, whisking. Transfer the custard back to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of a spoon and mixture registers 175° to 180°F on an instant-read thermometer, 3 to 5 minutes (do not let boil). Immediately pour the custard through a fine-mesh sieve into a clean bowl, then stir in the lemon juice.
• Cool the custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze the custard in an ice cream maker, following manufacturer's directions.
• Spread the ice cream evenly in the crust and wrap the pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
• About 20 minutes before serving, put the pie in the refrigerator to soften.
• Do ahead
• The ICE CREAM can be made 2 days ahead of assembling pie. Soften in refrigerator about 30 minutes before spreading in crust. Assembled pie can be frozen up to 3 days.