Best Pecan Crusted Ice Cream Pie With Caramel Sauce Recipes

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CARAMEL PECAN PIE



Caramel Pecan Pie image

Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  • In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  • Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g

BUTTER PECAN ICE CREAM PIE



Butter Pecan Ice Cream Pie image

Categories     Mixer     Dessert     Bake     Freeze/Chill     Pecan     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

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



Butter Pecan Ice Cream Pie with Caramel Topping image

Categories     Dessert     Pecan     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

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

ICE CREAM PIE WITH EASY CARAMEL SAUCE



Ice Cream Pie with Easy Caramel Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 11

18 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
2 pints vanilla ice cream
1/4 cup finely chopped pecans, plus extra for serving
4 peanut butter cups, roughly chopped
2 large chocolate-covered peanut butter crunch candy bars, such as Butterfinger, roughly chopped
1 cup packed brown sugar
1/2 cup half-and-half
4 tablespoons (1/2 stick) butter
Pinch of salt
1 tablespoon vanilla

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
  • For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
  • For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
  • To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

PECAN CRUSTED ICE CREAM PIE WITH CARAMEL SAUCE



Pecan Crusted Ice Cream Pie with Caramel Sauce image

Found this in our paper... haven't tried it yet but it looks great. Can make pie several days ahead and just add sauce when serving. Prep time does not include time for chilling and freezing Ice Cream.

Provided by stacylu

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1 egg white, whipped
1/4 cup sugar
1/2 cup finely chopped pecans
1 pint coffee ice cream or 1 pint butter pecan ice cream, softend
1 pint French vanilla ice cream, softened
2/3 cup dark brown sugar
1/4 cup evaporated milk
1 beaten egg yolk
1/3 cup corn syrup
1/4 cup butter
1/2 teaspoon vanilla extract
toasted pecans (to garnish)

Steps:

  • Preheat oven to 400 degrees F.
  • To make crust, fold together egg white, sugar and pecans and press into well-greased 9-inch pie plate.
  • Bake 12 minutes and chill.
  • Spread coffee ice cream on bottom of chilled pie crust and add vanilla ice cream on top.
  • Freeze.
  • Before serving, in small saucepan over low heat, combine brown sugar, evaporated milk, egg yolk, corn syrup, butter and vanilla extract.
  • Stir until smooth and continue heating to reach desired consistency.
  • Remove pie from freezer, add warm sauce, garnish with extra pecans and serve.

Nutrition Facts : Calories 451.6, Fat 24.1, SaturatedFat 12.4, Cholesterol 101.6, Sodium 122.1, Carbohydrate 57, Fiber 1.1, Sugar 47.1, Protein 5.1

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