Caramel-Pecan Ice Cream Pie
- Level: Easy
- Yield: 1 9-inch pie
- Total: 6 hr 30 min
- Active: 30 min
Ingredients
For the Crust:
1 1/4 cups pecan shortbread cookie crumbs
3 tablespoons sugar
4 tablespoons butter, melted
For the Filling:
1 pint butter pecan ice cream, slightly softened
1 cup chopped caramel corn, plus more for garnish
1/2 cup caramel sauce
1 pint vanilla ice cream, slightly softened
For the Whipped Cream:
1 1/2 cups heavy cream
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
2 tablespoons liqueur or unsweetened cocoa powder
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.