{Deconstructed} Gluten Free Lemonade Pie with Fresh Raspberries

🧂 Ingredients

• 1 tablespoon freshly grated lemon zest
• 1/2 cup fresh lemon juice

  approximately 3 lemons
• 3/4 cup sugar
• 3 large eggs
• 1 cup almond milk
• 1 cup half-and-half
• 1/2 teaspoon vanilla
• 1 cup Gluten Free Ginger Cookies

  finely ground
• 1 cup pecans or nuts of choice

  toasted and finely ground
• Lemonade Ice Cream
• 2 packages fresh raspberries
• Cookie Crust

Instructions

• 1 Whisk together lemon zest, lemon juice, sugar, and eggs in a saucepan.  Whisk in
  almond milk and half-and-half, and cook the mixture over moderately high heat,
  whisking constantly, until it just comes to a simmer.  Strain the custard in to
  a bowl, cover with plastic wrap, and chill until cold.  Next, whisk in the
  remaining almond milk and half-and-half and freeze the mixture in your ice cream
  maker according to manufacturer’s instructions.
• 2 Preheat oven to 450 degrees.  Put pecans on baking sheet and toast for
  approximately 5 minutes. Meanwhile, grind cookies in a food processor until
  finely ground.  Remove to a mixing bowl. Next, process toasted pecans until
  finely ground, and add to cookie crumbs.  Stir together with a fork until well
  mixed.
• 3 Use small dessert bowls, custard cups, or ramekins to assemble the dessert.
   Place 1/8 cup of cookie/nut mixture at the bottom of each bowl.  Top with one
  {or more!} scoops of lemon ice cream , another 1/8 cup of cookie/nut mixture and
  fresh raspberries.

Nutrition Info