Lemon Layered Pie

There used to be a restaurant called The Upper Crust back home in Valparaiso, Florida.  They served this spectacular pie with the unusual combination of a lemon custard layered with vanilla ice cream, served in a chocolate cookie crumb pie crust.  It’s one of my all-time favorite pies.

Lemon Layered Pie

1 each chocolate wafer pie crust (9 inch)
1/4 cup butter
3/4 cup sugar
1/3 cup lemon juice
1 dash salt
3 each eggs — slightly beaten
1 pint vanilla ice cream — softened

Melt the butter in a saucepan; stir in the lemon juice, sugar, and the salt. Cook until clear, then
pour half of the lemon mixture into the eggs, beating well while pouring. Return the egg-lemon mixture
into the saucepan with the remaining lemon mixture and cook over a medium heat until thickened,
stirring constantly. Let the mixture cool.

Spread half of the vanilla ice cream in the bottom of the pie crust. Gently pour half of the cooled
lemon custard over the ice cream and freeze until firm. Repeat the layers with the remaining half of
the vanilla ice cream and lemon custard and freeze until solid.