Lemon Pudding

¾	c.	sugar
2	tbsp.	cornstarch
1/8	tsp.	salt
¾	c.	water
5		egg yolks - lightly beaten
6	tbsp.	fresh lemon juice
		zest of 1 lemon
2	tbsp.	butter

Crust

1	c.	graham cracker crumbs (about 14 crackers)
1/3	c.	pecan pieces
2	tbsp.	sugar
		zest of 2 lemons
5	tbsp.	butter - melted
4	c.	vanilla ice cream - softened
2	tbsp.	pecan pieces - for garnish (optional)

To prepare the pudding, mix together the sugar, cornstarch, and salt in a heavy saucepan.  Pour in the water, stirring to combine.  Warm the mixture over medium-low heat, stirring constantly until hot but short of boiling.  Place the egg yolks, lemon juice, and zest in a small bowl and gradually add about ½ cup of the hot mixture to the yolks.  Stir the egg mixture back into the saucepan.  Cook slowly and stir constantly, gradually bringing the pudding just to a boil over 7 to 10 minutes.  Remove the pudding from the heat and whisk in the butter.  The pudding should be somewhat thick but will thicken further while it cools.  Refrigerate the pudding for at least 1 hour.

Preheat the oven to 350°F.

To prepare the crust, combine the graham cracker crumbs, pecans, sugar, and lemon zest in a food processor and process until crumbly.  pour in the butter and process just to combine.

Pat the mixture into the bottom and sides of a 9-inch pie pan.  Bake for 10 minutes, until lightly set.  Put the crust aside to cool.

When both the pudding and pie shell are cool, assemble the pie.  pack about half of the ice cream into the pie shell, smoothing it evenly.  Top it with about half the pudding.  place the pie in the freezer for 15 minutes.  Remove the pie from the freezer and spoon the remaining ice cream over the pudding, smoothing it again.  Decoratively swirl thick spoonfuls of the remaining pudding over the ice cream, leaving some of the ice cream exposed.  Sprinkle pecans over the pie, if you wish.

Freeze the pie for 2 hours or longer.  Let it sit at room temperature for 5 to 10 minutes before serving.