Who needs the ice cream truck for a frosty summertime confection when you have your own home cooking at the ready? Butter Pecan Ice Cream Pie starts with a crunchy, crumbly, and buttery brown sugar and pecan crust and layers it with creamy butter pecan ice cream, homemade buttered pecans (for added crunch and richness), and a smooth, salty-sweet butterscotch sauce. The distinct butteriness of the pecan is enhanced by every ingredient in this ice cream indulgence. Butter Pecan Ice Cream Pie requires some patience, but once you have it ready, you’ll think of ice cream cakes as a thing of the past!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs, finely crushed
- 1/2 cup pecans, finely chopped
- 2 tablespoons dark brown sugar
- 1/4 cup unsalted butter, melted
For the butterscotch sauce:
- 1 1/2 cups light brown sugar
- 2/3 cup light corn syrup
- 1/3 cup water
- 1/4 cup unsalted butter
- 1/8 teaspoon salt
- 2/3 cup evaporated milk or heavy cream
- 1 teaspoon vanilla extract
- For the buttered pecans:
- 2 tablespoons salted butter
- 1/2 cup pecans, roughly chopped
For the filling:
- 1 1/2 quarts butter pecan ice cream, slightly softened
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Combine the graham cracker crumbs, 1/2 cup of the finely chopped pecans, and the dark brown sugar in a large bowl.
Step 3 –Add 1/4 cup of the melted butter and mix until all of the crumbs are moistened.
Step 4 –Press the crumb mixture into a 9-inch pie plate.
Step 5 –Bake until the crust is set, about 8-10 minutes.
Step 6 –Transfer the crust from the oven and allow it to cool completely.
Step 7 –In a medium saucepan over medium heat, mix the light brown sugar, the corn syrup, the water, 1/4 cup of the butter, and the salt until the butter has melted.
Step 8 –Bring the sugar mixture to a boil, without stirring it, and allow it to cook until it reaches 236 degrees F when tested with a candy thermometer.
Step 9 –Transfer the sugar mixture from the heat and stir in the evaporated milk and the vanilla extract.
Step 10 –Pour the butterscotch sauce into a heatproof jar and allow it to cool completely.
Step 11 –Melt the remaining butter in a small skillet over medium heat.
Step 12 –Add the remaining pecans to the melted butter and toast until fragrant, about 3-5 minutes.
Step 13 –Transfer the buttered pecans off the heat and allow them to cool completely.
Step 14 –Spoon 1/2 of the ice cream into the pie crust, spreading it into an even layer.
Step 15 –Drizzle the ice cream in the pie crust with 1/4 cup of the butterscotch sauce.
Step 16 –Sprinkle with 1/2 of the buttered pecans.
Step 17 –Spoon the remaining ice cream over top, smoothing it out into an even layer.
Step 18 –Cover the pie with plastic wrap and freeze for at least 12 hours.
Step 19 –Remove the plastic wrap.
Step 20 –Drizzle the pie with the remaining butterscotch sauce.
Step 21 –Sprinkle the pie with the remaining butter pecans.
Step 22 –Let the pie stand for 5 minutes to soften slightly.
Step 23 –Serve.