Butter Pecan Ice Cream Pie
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Butter Pecan Ice Cream Pie
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This Butter Pecan Ice Cream Pie is the sweetest way to serve one of the best old-fashioned ice cream flavors this summer. Rich swirls of butterscotch sauce and buttered pecans boost the flavor of your favorite butter pecan ice cream in this semi-homemade dessert that is guaranteed to receive oohs and ahhs when you serve it at your next dinner party!
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Ingredients
Crust
- 1 1/2 cups crushed graham cracker crumbs
- 1/2 cup Finely chopped pecans
- 2 Tablespoons brown sugar
- 1/4 cup salted butter melted
Butterscotch Sauce
- 1 1/2 cups light brown sugar
- 2/3 cup light corn syrup
- 1/3 cup water
- 1/4 cup salted butter
- 1/8 teaspoon salt
- 2/3 cup evaporated milk or heavy cream
- 1 teaspoon pure vanilla extract
Buttered Pecans
- 2 Tablespoons salted butter
- 1/2 cup roughly chopped pecans
Filling
- 1 1/2 quarts butter pecan ice cream slightly softened (storebought or homemade)
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Instructions
- Preheat the oven to 350°F.
- Combine graham cracker crumbs, pecans, and brown sugar in a large bowl. Add melted butter, mixing until crumbs are evenly moistened. Press into a 9-inch pie plate.
- Bake the crust for 8-10 minutes to set. Remove from the oven and cool completely.
- In a medium saucepan over medium heat, mix brown sugar, corn syrup, water, butter, and salt together until butter is melted.
- Bring mixture to a boil, do not stir, and let it cook until it reaches 236°F (soft ball stage).
- Remove from heat and stir in evaporated milk and vanilla. Pour into a heatproof jar and set aside to cool completely.
- Melt butter in a small skillet over medium heat. Add chopped pecans and toast for 3-5 minutes until fragrant. Remove from heat and cool completely.
- Spoon half of the ice cream into the cooled crust. Drizzle with 1/4 cup of butterscotch sauce. Sprinkle with half of buttered pecans. Spoon remaining ice cream on top and press into an even layer.
- Cover with plastic wrap and freeze for 12 hours.
- Remove plastic wrap and drizzle with additional 1/4 cup of butterscotch sauce. Sprinkle with remaining buttered pecans.
- Let the pie stand for 5 minutes to soften slightly before slicing and serving. There will be more butterscotch sauce than needed for the pie itself. Leftovers can be stored in the refrigerator for up to 1 month.
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Nutrition Information
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Calories
933kcal
(47%)
Carbohydrates
123g
(41%)
Protein
10g
(20%)
Fat
47g
(72%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
122mg
(41%)
Sodium
449mg
(19%)
Potassium
565mg
(16%)
Fiber
3g
(12%)
Sugar
109g
(218%)
Vitamin A
1247IU
(25%)
Vitamin C
2mg
(2%)
Calcium
349mg
(35%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 933 kcal
% Daily Value*
| Calories | 933kcal | 47% |
| Carbohydrates | 123g | 41% |
| Protein | 10g | 20% |
| Fat | 47g | 72% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 449mg | 19% |
| Potassium | 565mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 109g | 218% |
| Vitamin A | 1247IU | 25% |
| Vitamin C | 2mg | 2% |
| Calcium | 349mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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