Texas Chocolate Pecan Ice Cream Pie
MAKES 1 (9-INCH) DEEP-DISH PIE
Ingredients
- CRUST
- 2 cups cream-filled chocolate sandwich cookie crumbs
- 3 tablespoons sugar
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, melted
- FILLING
- 9 cups chocolate ice cream, thawed slightly
- ¾ cup chopped toasted pecans
- ½ cup salted caramel sauce
- Hot fudge sauce and salted caramel sauce, to serve
- Garnish: chopped toasted pecans
Instructions
- Preheat oven to 350°. Lightly spray a 9-inch deep-dish pie plate with baking spray with flour.
- For crust: In a medium bowl, combine cookie crumbs, sugar, and salt. Add melted butter, stirring until well combined. Press mixture into bottom and up sides of prepared plate.
- Bake until fragrant, 12 to 15 minutes. Let cool completely. Freeze until very cold, about 2 hours.
- For filling: In another medium bowl, place ice cream; using a rubber spatula, fold in pecans. Spoon 3 cups ice cream mixture into prepared crust, spreading smooth; drizzle ¼ cup caramel sauce on top. Spoon 3 cups ice cream mixture onto caramel, spreading smooth, and drizzle ¼ cup caramel sauce on top. Spoon remaining 3 cups ice cream mixture onto caramel, spreading smooth, and freeze until firm, about 6 hours, or up to overnight. Serve pie with hot fudge sauce and caramel sauce. Garnish with pecans, if desired.
*We used Biscoff Cookies.
Kitchen Tip: You might need to reheat ganache in the microwave for 15 to 30 seconds to melt it from room temperature.
