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–+ servings

Frozen Caramel and Butter Pecan Pie

Course: Dessert
Cuisine: American
Servings: 12
Author: Michelle De La Cerda
Frozen Caramel and Butter Pecan Pie ~ Brown sugar graham cracker crust, butter pecan ice cream, homemade caramel, and whipped cream bound to satisfy all.
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Ingredients

Crust

  • 1 sleeve graham crackers crushed (about 9 crackers; 1 1/2 cup crumbs)
  • 1/2 cup dark brown sugar
  • 1/2 melted butter
  • Cooking spray or butter (for lining the dish)

Ice Cream

  • 1 carton Blue Bunny® Butter Pecan Ice Cream

Caramel Sauce

  • 1 stick SALTED butter
  • 2 cups dark brown sugar
  • 1 cup heavy cream
  • 1/2 tbsp vanilla
  • 1/2-1 tsp salt; depending on taste

Whipped Cream

  • 1 1/2 cup heavy whipping cream
  • 2 tbsp sugar +/- to taste
  • 1 tsp vanilla (optional)
  • 1-2 oz package pecan pieces

Instructions

Crust

  1. Melt the butter.
  2. Toss the graham cracker crumbs and brown sugar together.
  3. Using a fork, slowly incorporated the melted butter into the sugared crumb mixture.
  4. Grease a 9x13 pan with either cooking spray or butter.
  5. Press the graham cracker crumbs into the pan, taking care that it is pushed into the corners and that there are no holes.
  6. Cover and freeze for 30 minutes.

Ice Cream

  1. Set the ice cream out 15 minutes before using, allowing it to soften and be spreadable. Time may vary depending on room temperature.
  2. Once the crust is solid and the ice cream has soften, spread it evenly over the graham cracker crust.
  3. Cover and freeze for at least 30 to an hour.

Caramel Sauce

  1. In a heavy bottom sauce pan over medium heat, melt the butter.
  2. Add the brown sugar, heavy cream and vanilla, whisk together.
  3. Whisk constantly for 5 minutes and add a quarter of the salt, whisk and cook for an additional minute. Take care to not let it burn.
  4. Stop and scrap down the sides.
  5. Taste for salt, add more, an additional quarter portion and resume whisking for another minute or two. Taste again. Repeat adding salt and returning to a simmer until it has reached the desired saltiness.
  6. Once the salt is right, allow to simmer and thicken for an additional 2-3 minutes.
  7. Remove from heat, scrape down the sides and allow to cool enough to pour over the ice cream when ready.
  8. Cover and freeze for 30-60 minutes.

Whipped Cream

  1. Chill the bowl before whipping the cream for 10 minutes in the freezer.
  2. When ready, add the whipping cream to the bowl and begin mixing on medium high.
  3. Slowly pour the sugar and vanilla in and increase speed to high.
  4. Mix until the whip cream begins to stiffen.
  5. Spread evenly over the caramel.
  6. Top with pecan pieces.
  7. Cover and freeze for at least 30 minutes, then serve when ready.
  8. Enjoy