Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Caramel-Pecan Ice Cream Pie
Getting reviews...
- Level: Easy
- Total: 6 hr 30 min
- Active: 30 min
- Yield: 1 9-inch pie
This ice cream pie hits on the ultimate indulgent flavors of rich caramel. The most surprising ingredient here is the use of caramel popcorn that is used in the filling and as a garnish on top. The popcorn maintains a nice crunch and adds a welcomed saltiness that enhances the deep caramel flavor.
- Level: Easy
- Total: 6 hr 30 min
- Active: 30 min
- Yield: 1 9-inch pie
Ingredients
For the Crust:
For the Filling:
For the Whipped Cream:
Directions
- Make the crust: Mix the cookie crumbs, granulated sugar and melted butter in a bowl. Press firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate 30 minutes.
- Make the filling: Spread the butter pecan ice cream in the crust and top with the caramel corn, lightly pressing them down so they stick. Spread the caramel sauce. Freeze 1 to 2 hours. Top with the vanilla ice cream, then freeze until solid, at least 4 hours.
- In the last 30 minutes of freezing, make the whipped cream: Whisk the heavy cream and confectioners’ sugar until soft peaks form. Add the vanilla and whisk until stiff peaks form. Spread on the pie and garnish with some caramel corn. Freeze 30 minutes.
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