Butter Pecan Ice Cream Pie With Caramel Topping
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
66
Spice
41
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cup
Pecan (toasted)1.5 cups
Graham Cracker CrumbDirections:
1
Coarsely shop nuts in processor
2
Set aside 1/4 cup nuts for garnish
3
Add graham cracker crumbs and brown sugar to remaining nuts in processor and blend until nuts are finely ground
4
Add melted butter and process until moist clumps form
5
Press nut mixture onto bottom and up sides of 9-inch pie dish
6
Freeze crust 15 minutes
7
Spoon ice cream into crust, packing firmly and mounding in center
8
Freeze pie until ice cream is firm, about 1 hour
9
Drizzle some caramel topping over pie
10
Sprinkle with reserved chopped nuts
11
Serve pie immediately or cover and freeze up to 2 days Coarsely shop nuts in processor
12
Set aside 1/4 cup nuts for garnish
13
Add graham cracker crumbs and brown sugar to remaining nuts in processor and blend until nuts are finely ground
14
Add melted butter and process until moist clumps form
15
Press nut mixture onto bottom and up sides of 9-inch pie dish
16
Freeze crust 15 minutes
17
Spoon ice cream into crust, packing firmly and mounding in center
18
Freeze pie until ice cream is firm, about 1 hour
19
Drizzle some caramel topping over pie
20
Sprinkle with reserved chopped nuts
21
Serve pie immediately or cover and freeze up to 2 days