Candy turtles—chocolatecovered caramel and pecan candy—meet graham-cracker-crusted ice cream pie.
Ingredients
Makes 8 servings
Crust:
Sauce and filling:
Ganache topping:
For crust:
Step 1
Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
Step 2
Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD:Can be made 2 days ahead.Keep frozen.
For sauce and filling:
Step 3
Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
Step 4
Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
For ganache topping:
Step 5
Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
Step 6
Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD:Can be made 2 days ahead.Cover and keep frozen. Cover and chill remaining caramel.
Step 7
在室温下让饼站10分钟。Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.
To remove the first piece of pie, slide the knife between the crust and the dish all the way around the pie. Then cut out the first slice, being sure to cut through the crust completely.
Leave a Review
Reviews (35)
Back to Topmy mouth drooled looing at this pic my stommy rumbled mmm!!!
匿名
boston, ma
1/6/2016
Just WOW! This recipe is amazing! I used a springform pan and increased the crust recipe, as many have suggested. I also increased the caramel, to have a larger separation between layers. I thought it was really easy to make, and while there were several steps, they were easy steps that did not take long. The pie turned out to be visually stunning and absolutely delicious. This is THE ice cream pie recipe.
sheleigh1
Salt Lake City
6/28/2013
I used Dulce de Leche ice cream and an 8" springform pan-perfect! I drizzled the remaining caramel over each piece when I served it, and topped each with a sprinkle of sea salt flakes--put it WAY over the top!
匿名
The Jersey Shore
12/26/2011
This pie is A LOT of work but it is a show stopper. The crust, the caramel, the whole thing. For some reason, I always seem to need to make more crust than recipes call for - and this one is no exception. I suggest increasing the graham crackers and butter by a third. This resulted in a thick, cookie-like crust
annatiff
Seattle, WA
12/19/2011
amazzzzzzing cake!! will be making it again for sure!! and i cant wait to!! Only issue is its probably going straight to my butt! :))))
匿名
canada
8/27/2011
This was such a hit! We had friends over to watch football and they raved about this dessert. I used a springform pan as someone suggested and it came out perfectly. I also used Breyer's light butter pecan ice cream and it was just right.
countrycooker
Glen Rock, PA
10/4/2010
Really great pie, though it seemed like the ice cream overwhelmed the caramel a bit (the caramel was the best part!). Do take care to make it in advance, with 24 hours to freeze - I didn't, and it was sloppy. I used my springform pan, as someone recommended (mostly because my favorite pie tin was still at our friends' house). The steep sides meant the crust fell in on itself - I pushed it back up while still hot & soft and it seemed to work fine. It also made it more difficult to serve. I also used fewer layers as I was in a rush (lack of planning!). Seemed fine. Overall, great pie. I'd definitely make again, but I'll stick to a pie dish.
roseslug
North Wales, UK
5/20/2010
This is sooo good!!
chassin
4/22/2010
This really is delicious. Every part of it, and the recipe got great reviews from my guests. Why only three forks? Mainly, it's just a tremendous pain. The layering is time consuming and is more complex than it seems. Also, to those who argue for more ice cream, that may be fine, but then the ganache overflows. But at the end of the day, it's a good tasting ice cream pie.
jmazey
Minneapolis, MN
3/27/2010
Although somewhat time consuming, this is an easy and tasty recipe.
匿名
Nova Scotia
1/24/2010
The first bite of this dessert was absolutely delicious, but I thought it was way too sweet and I was full after two bites. I even forgot to put sugar in the crust (which I thought was the best part!)and it was still super sweet. Other than adjusting the sweetness, the flavors were incredible, and the desert was very easy to make, just time consuming as the other reviews said.
匿名
havre de grace, md
1/24/2010
Made this for Christmas dinner dessert & received absolutely rave reviews from everybody. There really aren't any time constraints on this dessert, you can stop at any point if necessary.I used Breyer's Butter Pecan instead of vanilla ice cream. The ganache is yummy and could actually be added between the ice cream layers as well. I used a spring form pan and serving it was extremely easy. First and last pieces were perfect. This is an extremely easy and delicious dessert.
s4oaks
Southern Calif.
12/26/2009
If 5 forks were possible, I would give this recipe 5! Forget normal pecan pie for Thanksgiving, we had this and it was a HUGE HIT. Suggestion: make it in a round Springform pan. It makes it super easy to cut and serve and possible to make the layers thicker than if it were in a normal pie plate.
nataliedeininger
Dublin, CA
11/29/2009
I can't wait to try this dessert. It looks very tasty and delicious. Thanks for the recipe, I'll try it and spread the good news. Thanks banner design
rdondoyano
11/7/2009
This is one of the BEST things I've ever made !! There was not a bite left..friends absolutely loved it ! I followed the recipe - except for I did forget to toast the pecans ...it was sinfully good !
匿名
Fairfield, CT
9/28/2009
See Related Recipes and Cooking Tips
-
9 Ice Cream Cakes You've Got to Try
From rich layered ice-cream cakes to crisp-crusted ice cream pies, these frozen desserts will get you through even the hottest days of summer.
