This sweet and tart, light and creamy pie contains a double dose of lemon. Baking the cookie crumb crust makes it firm and crunchy.

Zesty Ice Cream Pie

For ice cream, in a medium saucepan, whisk together lemon zest and juice, 1 cup sugar and eggs. Whisk in 1 cup half-and-half. Cook over medium heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon. (To check the custard for doneness, swipe a finger across the back of the spoon. When the custard is done, the line made by your finger will remain without the custard running back together.)

Transfer custard to a medium bowl placed in a larger bowl of ice water. Stir custard until cooled. Stir in remaining half-and-half and 1/2 teaspoon vanilla. Cover and refrigerate for 4 to 24 hours.

Preheat oven to 375 degrees. Lightly coat a 9-inch pie plate with non-stick cooking spray; set aside.

For crust, melt butter; stir in remaining 2 tablespoons granulated sugar. Add cookie crumbs and almonds; toss to mix. Spread in prepared pie plate; press evenly onto bottom and sides. Bake for 5 minutes or until edges are lightly brown. Cool completely on a wire rack.

Prepare ice cream using chilled custard mixture in a 1-quart ice cream freezer according to manufacturer's directions. Spoon ice cream mixture into prepared pie shell, spreading evenly. Cover and freeze for 4 hours or until firm.

Remove pie from freezer and let stand for 10 to 15 minutes before cutting.  Meanwhile, beat whipping cream, powdered sugar and remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until stiff peaks form (tips stand straight). Spread the whipped cream to edges of the crust. Serve immediately.