The combination of butter pecan ice cream, caramel topping, chocolate sauce, pecan chips — one of our favorites. To make it completely consist of ready–made ingredients, you can substitute a ready–made graham cracker pie shell. Quick, easy and totally yummy!
1 cup graham cracker crumbs
1 cup cookie crumbs
4–ounces melted butter
1 gallon butter pecan ice cream
1/2 cup caramel topping sauce
1/2 cup chocolate sauce
1 cup toasted pecan pieces
Whipped cream, caramel topping sauce, chocolate sauce, toasted pecan pieces
Preheat oven 350 degrees.
Combine crumbs and melted butter. Pat into 10-inch pie pan. Bake for 10 minutes . Set aside to cool completely.
Soften ice cream at room temperature.
Place softened ice cream, caramel and chocolate sauces, and pecans in large bowl and swirl together.
Mound ice cream mixture into prepared crust and freeze until firm (at least 6 hours).
When ready to serve, cut into 8 pieces and top with whipped cream, caramel and chocolate sauces and pecans.
Yield: Serves 8
Let pie stand 10 minutes at room temperature prior to slicing. 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.
Recipes: Desserts, Ice Cream Pie, Dairy, KosherAdd a comment