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Butter Pecan Ice Cream Pie

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!

Prep Time
20 mins
Cook Time
20 mins
Freezing Time
12 hrs
Total Time
12 hrs 30 mins
Servings: 8 servings
Calories: 933 kcal
Course: Dessert
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. 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.
  3. Bake the crust for 8-10 minutes to set. Remove from the oven and cool completely.
  4. In a medium saucepan over medium heat, mix brown sugar, corn syrup, water, butter, and salt together until butter is melted.
  5. Bring mixture to a boil, do not stir, and let it cook until it reaches 236°F (soft ball stage).
  6. Remove from heat and stir in evaporated milk and vanilla. Pour into a heatproof jar and set aside to cool completely.
  7. 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.
  8. 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.
  9. Cover with plastic wrap and freeze for 12 hours.
  10. Remove plastic wrap and drizzle with additional 1/4 cup of butterscotch sauce. Sprinkle with remaining buttered pecans.
  11. 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.

Nutrition Information

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

% 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.