Best Butter Pecan Ice Cream Pie Recipes

Butter Pecan Ice Cream Pie image

Yield Serves 8 to 10

Number Of Ingredients 14

Caramel Sauce
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups (packed) golden brown sugar
3/4 cup whipping cream
Pinch of salt
1/2 teaspoon vanilla extract
Crust
1/3 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2/3 cup all purpose flour
2/3 cup chopped pecans, lightly toasted
1/2 gallon butter pecan or almond praline ice cream, softened slightly
36 to 40 pecans halves, toasted (optional)

Steps:

For Sauce:
Melt butter in heavy medium saucepan over medium heat. Add sugar, cream and salt and whisk until sauce is smooth and comes to simmer. Remove from heat; mix in vanilla. Cool sauce completely, stirring occasionally.
For Crust:
Preheat oven to 350°F. Butter bottom of 9-inch-diameter springform pan. Using electric mixer, beat brown sugar, butter and vanilla extract in medium bowl until smooth. Add flour and 2/3 cup chopped pecans and stir until moist clumps form. Press dough onto bottom and 1/2 inch up sides of prepared pan. Bake until crust is set and beginning to brown, about 12 minutes. Cool crust completely.
Spoon ice cream into crust, pressing to compact. pour 1/2 cup sauce over. Using tip of small knife, swirl sauce and top layer of ice cream, creating marbled pattern. Cover pie and freeze 12 hours. (Sauce and pie can be prepared 3 days ahead. Cover remaining sauce and refrigerate. Keep pie frozen.)
Run small sharp knife around pan sides to loosen pie. release pan sides. Arrange toasted pecan halves decoratively around top edge of pie, if desired. Let pie stand 5 minutes to soften slightly.
Rewarm remaining sauce. Cut pie into wedges and serve with sauce.

Butter Pecan Ice Cream Pie with Caramel Topping image

Yield Serves 8

Number Of Ingredients 6

3/4 cup pecans, toasted
1 1/2 cups graham cracker crumbs
2 tablespoons (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 quarts butter pecan ice cream, slightly softened
Purchased caramel ice cream topping

Steps:

Coarsely shop nuts in processor. Set aside 1/4 cup nuts for garnish. Add graham cracker crumbs and brown sugar to remaining nuts in processor and blend until nuts are finely ground. Add melted butter and process until moist clumps form. Press nut mixture onto bottom and up sides of 9-inch pie dish. Freeze crust 15 minutes.
Spoon ice cream into crust, packing firmly and mounding in center. Freeze pie until ice cream is firm, about 1 hour.
Drizzle some caramel topping over pie. Sprinkle with reserved chopped nuts. Serve pie immediately or cover and freeze up to 2 days

Butter Pecan Ice Cream Pie image

Provided by pink cook

Categories Pie

Time 20m

Yield 2 (9-inch) pies or 1 (13 x 9-inch pan, 16 serving(s)

Number Of Ingredients 8

1 cup graham cracker, crushed
1/2 cup butter, melted
1/2 cup pecans, finely chopped
1 1/3 cups milk
1 (6 ounce) box French vanilla instant pudding
1 quart butter pecan ice cream, softened
1 (16 ounce) container Cool Whip
1 cup pecan pieces, chopped

Steps:

Mix crust ingredients and pat into bottom and up sides of two 9-inch pie tins or the bottom only if using a 13 x 9-inch pan. Bake for 8 minutes at 350°F Cool.
Mix Filling ingredients until smooth using electric mixer. Pour into cooled crust. Put into freezer until firm.
Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces.
Return to freezer covered, if you will not be using it immediately.

Nutrition Facts : Calories 286.8, Fat 21.6, SaturatedFat 11, Cholesterol 18.1, Sodium 242.5, Carbohydrate 22.8, Fiber 1.1, Sugar 18.4, Protein 2.4