Butter Pecan Ice Cream Pie Recipe

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Servings: 1

Ingredients

Cost per recipe $6.73 view details

For Sauce:Heat butter in heavy medium saucepan over medium heat. Add in sugar, cream and salt and whisk till sauce is smooth and comes to simmer.
Remove from heat; fold in vanilla. Cold sauce completely, stirring occasionally.
For Crust:Preheat oven to 350F. Butter bottom of 9-inch-diameter springform pan.
Using electric mixer, beat brown sugar, butter and vanilla extract in medium bowl till smooth. Add in flour and 2/3 c. minced pecans and stir till moist clumps form. Press dough onto bottom and 1/2 inch up sides of prepared pan. Bake till crust is set and beginning to brown, about 12 min. Cold crust completely.
Spoon ice cream into crust, pressing to compact. pour 1/2 c. sauce over. Using tip of small knife, swirl sauce and top layer of ice cream, creating marbled pattern. Cover pie and freeze 12 hrs.
(Sauce and pie can be prepared 3 days ahead. Cover remaining sauce and chill. Keep pie frzn.)
Run small sharp knife around pan sides to loosen pie. release pan sides. Arrange toasted pecan halves decoratively around top edge of pie, if you like. Let pie stand 5 min to soften slightly.
Rewarm remaining sauce. Cut pie into wedges and serve with sauce.
Serves 8 to 10.
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