Peachy Pecan Ice Cream Pie Recipe

"This is from an old 'Keebler' Cookbook, with a few minor changes. It is a perfect summer time dish. I had to find my old book again, because my hand written card was so hard to read ... which is not a bad thing. I made this quite often for potlucks, parties, entertaining, and BBQ's etc. Even for me ... who isn't much of a 'sweet' fan, enjoys this pie. You have to prepare ahead; but, otherwise it isn't difficult to make, it just takes a bit of time. I do realize, that those overseas may not have access to these cookies. A basic shortbread cookie could be used along with some added pecans. You can also order these cookies online as well. Cooking time does include time for the pie to freeze."

Step by Step Method

Step 1

Pecans ... Toast the pecans on a dry sheet pan, in a 350 degree oven for approximately 5 minutes. Keep and eye on them, they don't take long. Remove from the oven, and set to the side.

Step 2

Crust ... Add the cookies to a large ziploc bag and crush using a meat mallet, rolling pin, bottom of a pot ... whatever works best. You want a fine crumb. In a small glass or microwave safe bowl, add the butter and cook for 30-60 seconds on medium low heat until melted. Then remove from the microwave and add the cookie crumbs. Mix well until combined.

Step 3

This pie is best made using a 9" springform pan. Butter the pan; both the sides and the bottom. Honestly, the best way to butter it, is to use the wrapper from 1/2 stick of butter you used for the crust. If not ... simply spread some butter on a paper towel. Personally, I line the pan with parchment paper and then butter the parchment paper. I know it sounds like more work; but, it is just something I like to do - it is not necessary. Then press the cookie crumbs on the bottom and 1" up on the sides of the pan.

Step 4

Bake the crust in a 325 degree oven, middle shelf for 15 minutes until golden brown. Remove, and cool completely.

Step 5

Caramel Sauce ... Add the sugar and water to a small pot and bring to medium heat until the sugar is dissolved, stirring often. Then bring to medium high heat (a light boil) until the mixture becomes a deep amber color, like caramel; again, stirring often. This can take 5-7 minutes. Remove from the heat and slowly add the cream ... it will bubble and sizzle - this is normal. Add all the cream and continue to stir until the sauce is smooth. Then stir in the vanilla and remove from the heat to cool. You will use 3/4 cup in the pie; and the rest will be used over the top when it is served.

Step 6

Crust ... Drizzle 1/4 cup of the caramel sauce over bottom of crust. Freeze until the caramel sets, about 10 minutes.

Step 7

Filling ... Mix the softened ice cream with the crushed pecans and spoon half of it into the pan. Smooth the top with a spatula, and drizzle 1/2 cup of the caramel sauce over the top. Freeze, just until the caramel sets, about 10-15 minutes. Then, spoon the remaining half of the ice cream into the pan. Again, smooth out the top with a spatula. Freeze at least 1 hour until firm.

Step 8

Caramel ... Now that you have used all the caramel in the pie; refrigerate the remaining sauce; as it will be used as a garnish when serving the pie.

Step 9

Topping ... After the pie sets up. Arrange the toasted pecan halves in circles, starting at the outer edge working in - just make it look pretty! Then, cover with plastic wrap, and freeze until the pie until solid, at least 4-6 hours.

Step 10

Serve ... Warm the remaining caramel sauce over low heat; or, in the microwave on medium low heat (which I do). Remove the spring (latch) from spring form pan; then, transfer the pie to a serving plate. Let the pie soften at room temperature, about 10 minutes before serving. You can drizzle the caramel over each slice; or, drizzle over the entire pie before serving - It is prettier over the whole pie. Then, garnish with whipped cream and ENJOY!