Lemon Ice Cream Pie

Scrumptious!

Ingredients:
8 oz room temperature cream cheese
small can of condensed milk
small jar of lemon curd (about 8 oz.)
2 cups heavy whipping cream
4 tablespoons of lemon or orange marmalade
4 tablespoons of orange liquor
10 oatmeal/walnut cookies (made from cookie recipe on this blog without the raisins)
1/3 cup sugar

Basically I made the cookies first, but you could actually buy good quality crunchy oatmeal cookies.

To make the pie I started by whipping very cold cream with an electric mixer until it was slightly thickened and then put it in the freezer while I made the other part of the filling.  Next, in a separate large bowl I beat the cream cheese with the electric mixer and gradually added in the can of condensed milk so I didn't create lumps as I continued to beat.  Then I added one cup of the partially whipped cream and returned the rest of the whipping cream to the freezer.  I beat the cream cheese, condensed milk, and whipping cream mixture to combine and then added in the jar of lemon curd, orange marmalade, and 3 tablespoons of orange liquor and beat this mixture until smooth.

Next I crumbled half the cookies and lined a large ceramic pie tin bottom with the crumbled cookies . . . I broke the other cookies in half and stacked them around the edge of the pie pan so the rounded edges showed.  I then poured the pie mixture on top of the cookies and smoothed it out.  Then I finished the topping of the pie by beating the other cup of whipped cream with 1/3 cup of sugar and 1 tablespoon of orange liquor until the cream was the consistency of a loose whipped cream topping.  I then topped the pie with the whipped cream.

Once constructed I put the the pie uncovered in the freezer for 2 hours for it to set before covering it with plastic wrap.  I then allowed the pie to be frozen for 24 hours before slicing into it so the flavors could come together.

To serve the pie, I topped slices with brandied cherries that we bought at American Spoon.