thepioneerwoman
Caramel-Chocolate-Pecan Ice Cream Pie
This ice cream pie combines gooey caramel, chocolate ice cream, and crunchy pecans in a homemade graham cracker crust.
👥 8 Servings⏱️ Prep & Cook: 6h 50m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●food processor
- ●measuring cup
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350 ̊. Spread the pecans on a baking sheet and set aside.
2
Crumble the graham crackers into a food processor; add the sugar and process until finely ground. Add the melted butter and pulse until the mixture is the texture of wet sand. Press into a 9-inch pie plate, using the bottom of a measuring cup and your fingers to tightly pack the crumbs into the bottom of the pan and up the sides.
3
Bake the crust and pecans on separate racks in the oven until the crust is set and the pecans are toasted, about ⏱️ 8 minutes. Transfer the pecans to a small bowl to cool completely. Transfer the pie plate to a rack and let cool until almost room temperature, about ⏱️ 20 minutes (the pan can be warm when it goes in the freezer but not hot). Freeze until the crust is firm and cold, about ⏱️ 10 minutes.
4
Scoop the chocolate ice cream into the crust and spread in an even layer. Scatter half of the pecans over the ice cream and drizzle with 3 tablespoons each caramel and chocolate sauce. Freeze until hardened, about ⏱️ 2 hours.
5
Scoop the dulce de leche ice cream onto the pie and spread in an even layer. Scatter the remaining pecans over the ice cream. Drizzle with the remaining 3 tablespoons each caramel and chocolate sauce. Freeze until set, at least ⏱️ 4 hours.
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