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
  1. Preheat oven to 350°. Lightly spray a 9-inch deep-dish pie plate with baking spray with flour.
  2. 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.
  3. Bake until fragrant, 12 to 15 minutes. Let cool completely. Freeze until very cold, about 2 hours.
  4. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/texas-chocolate-pecan-ice-cream-pie/