Pecan Crusted Ice Cream Pie with Caramel Sauce
Indulge in the decadent bliss of Pecan Crusted Ice Cream Pie with Caramel Sauce, a show-stopping dessert that's as delightful to eat as it is to serve. This easy-to-make pie features a buttery, golden pecan crust that’s both nutty and crisp, perfectly complementing the creamy layers of velvety vanilla ice cream. The homemade caramel sauce, rich and luxurious with its deep amber hue and hints of vanilla, is the crowning glory—drizzle it generously over each slice for an irresistible finish. With just 30 minutes of prep time and minimal baking, this frozen dessert is ideal for special occasions, summer gatherings, or anytime you want to impress your guests. Prepare to fall in love with this sweet and nutty masterpiece that marries textures and flavors in pure dessert harmony!
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Recipe Information
Ingredients
- 1.5 cups Pecans, finely chopped
- 1 cup All-purpose flour
- 0.5 cup Unsalted butter, melted
- 0.25 cup Brown sugar, packed
- 1.5 quarts Vanilla ice cream, softened
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, cubed
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the finely chopped pecans, all-purpose flour, melted butter, and brown sugar. Mix until the ingredients are fully incorporated and the mixture resembles wet sand.
Press the pecan mixture evenly into the bottom and sides of a 9-inch pie plate to form the crust.
Place the crust in the preheated oven and bake for 10-12 minutes, or until the crust is golden brown and fragrant. Remove from the oven and let it cool completely.
Once the crust has cooled, spread the softened vanilla ice cream evenly into the crust. Smooth the top with a spatula. Cover the pie with plastic wrap and freeze for at least 4 hours or until firm.
While the pie freezes, make the caramel sauce. In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts and turns a deep amber color. Be careful not to burn it.
Carefully whisk in the heavy cream (it will bubble vigorously). Continue to whisk until fully combined, then stir in the butter, vanilla extract, and salt. Let the caramel sauce cool to room temperature.
When ready to serve, remove the pie from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
Slice the pie with a sharp knife, drizzling generous amounts of caramel sauce over each slice before serving.
Store any leftover pie in the freezer and caramel sauce in an airtight jar in the refrigerator. Reheat the sauce before serving again.
Nutrition Facts
Calories |
8000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 550.3 g | 706% | |
| Saturated Fat | 279.5 g | 1398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1381 mg | 460% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 705.4 g | 257% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 554.3 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2043 mg | 157% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3768 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
