Peach-Pecan Ice Cream Pie With Caramel Sauce
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Make crust: Preheat oven to 325°F
2
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
3
Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened
4
Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan
5
Bake until crust is set and pale golden, about 15 minutes
6
Cool completely
7
Preheat oven to 325°F
8
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
9
Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened
10
Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan
11
Bake until crust is set and pale golden, about 15 minutes
12
Cool completely
13
Make caramel sauce: Combine sugar and 1/2 cup water in heavy medium saucepan
14
Stir over medium-low heat until sugar dissolves
15
Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes
16
Remove from heat
17
Gradually add cream (mixture will bubble vigorously)
18
Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute
19
Stir in vanilla
20
Let stand until cool but still pourable, about 1 hour
21
Drizzle 1/4 cup cooled caramel sauce over bottom of crust
22
Freeze until caramel sets, about 10 minutes
23
Spread 1 quart ice cream over caramel in crust
24
Sprinkle chopped pecans over ice cream
25
Drizzle 1/2 cup caramel sauce over ice cream
26
Freeze until caramel sets, about 10 minutes
27
Spread remaining ice cream over
28
Freeze until top of pie is firm, about 1 hour
29
Arrange pecan halves in 3 concentric circles around top of pie
30
Drizzle 1/4 cup caramel sauce over pie
31
Freeze pie until frozen solid, at least 4 hours
32
(Can be prepared 5 days ahead
33
Cover tightly with foil; keep frozen
34
Cover and chill remaining caramel sauce
35
) Rewarm remaining caramel sauce over low heat, stirring often
36
Cut around pan sides to loosen pie
37
Let pie soften slightly at room temperature, about 10 minutes
38
Remove pan sides
39
Serve pie with warm caramel sauce
40
Combine sugar and 1/2 cup water in heavy medium saucepan
41
Stir over medium-low heat until sugar dissolves
42
Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes
43
Remove from heat
44
Gradually add cream (mixture will bubble vigorously)
45
Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute
46
Stir in vanilla
47
Let stand until cool but still pourable, about 1 hour
48
Drizzle 1/4 cup cooled caramel sauce over bottom of crust
49
Freeze until caramel sets, about 10 minutes
50
Spread 1 quart ice cream over caramel in crust
51
Sprinkle chopped pecans over ice cream
52
Drizzle 1/2 cup caramel sauce over ice cream
53
Freeze until caramel sets, about 10 minutes
54
Spread remaining ice cream over
55
Freeze until top of pie is firm, about 1 hour
56
Arrange pecan halves in 3 concentric circles around top of pie
57
Drizzle 1/4 cup caramel sauce over pie
58
Freeze pie until frozen solid, at least 4 hours
59
(Can be prepared 5 days ahead
60
Cover tightly with foil; keep frozen
61
Cover and chill remaining caramel sauce
62
) Rewarm remaining caramel sauce over low heat, stirring often
63
Cut around pan sides to loosen pie
64
Let pie soften slightly at room temperature, about 10 minutes
65
Remove pan sides
66
Serve pie with warm caramel sauce