Caramel Butter Pecan Ice Cream Pie
A crushed pecan shortbread cookie crust filled with butter pecan ice cream and topped with caramel sauce, whipped cream, chopped pecans, and pecan shortbread cookies.
Servings 8
Calories 496kcal
Ingredients
- Approximately 17 Pecan Sandies Shortbread Cookies
- 3 tablespoons unsalted butter melted
- 1 ½ quarts butter pecan ice cream slightly softened
- ½ cup heavy cream
- 1 tablespoon powdered sugar
- 3 tablespoons caramel sauce
- 2 tablespoons chopped toasted pecans
- 3-4 additional Pecan Sandies Shortbread Cookies for garnish
Instructions
- Preheat oven to 325°F. Place 17 cookies in a food processor and process until broken into fine crumbs (or you can crush the cookies in a ziptop bag with a rolling pin). You should have about 1¾ cups loosely packed crumbs. If you're a little short, crush a couple more cookies. Combine the cookie crumbs with melted butter. Dump the mixture into a 9½ inch pie dish and press the crumbs into the bottom and halfway up the sides of the pie dish. Bake for 8-10 minutes. Remove from oven and cool completely.
- Scoop ice cream into cooled crust and gently spread it into an even layer. Tightly cover and place in the freezer to firm up (at least 5 hours, preferably overnight).
- Right before serving: whip cream with powdered sugar until soft peaks form. Drizzle the pie with caramel sauce, dollop or pipe whipped cream around the edges, sprinkle with chopped pecans, and place halved or crushed cookies on the top. Serve immediately.
Notes
I used caramel butter pecan ice cream.
Nutrition
Calories: 496kcal | Carbohydrates: 48g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 109mg | Sodium: 174mg | Potassium: 380mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1105IU | Vitamin C: 1.1mg | Calcium: 244mg | Iron: 0.2mg
