Peach and Carmel Ice Cream Pie
For crust
2 1/2 cups finely ground or crushed pecan shortbread cookies (such as Pecan Sandies®; about 11 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
For caramel sauce
2 cups sugar
1/2 cup water
1 1/4 cups whipping cream
3/4 teaspoon vanilla extract
2 quarts (or 4 pints) peach ice cream, slightly softened
1 cup pecans, toasted, coarsely chopped (about 4 ounces)
1 cup (about) pecan halves, toasted
Make crust:
Preheat oven to 325°F.
• Butter 9-inch-diameter spring form pan with 2 3/4-inch-high sides.
• Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened.
• Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan.
• Bake until crust is set and pale golden, about 15 minutes.
• Cool completely.
Caramel sauce:
• Combine sugar and 1/2 cup water in heavy medium saucepan.
• Stir over medium-low heat until sugar dissolves.
• Increase heat to medium-high.
• Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
• Remove from heat.
• Gradually add cream (mixture will bubble vigorously).
• Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla.
• Let stand until cool but still pour able, about 1 hour.
• Drizzle 1/4 cup cooled caramel sauce over bottom of crust.
• Freeze until caramel sets, about 10 minutes.
• Spread 1 quart ice cream over caramel in crust.
• Sprinkle chopped pecans over ice cream.
• Drizzle 1/2 cup caramel sauce over ice cream.
• Freeze until caramel sets, about 10 minutes.
• Spread remaining ice cream over.
• Freeze until top of pie is firm, about 1 hour.
• Arrange pecan halves in 3 concentric circles around top of pie.
• Drizzle 1/4 cup caramel sauce over pie.
• Freeze pie until frozen solid, at least 4 hours.
• Can be prepared 5 days ahead.
• Cover tightly with foil; keep frozen.
• Cover and chill remaining caramel sauce.
• Rewarm remaining caramel sauce over low heat, stirring often.
• Cut around pan sides to loosen pie.
• Let pie soften slightly at room temperature, about 10 minutes.
• Remove pan sides.
Serve pie with warm caramel sauce.
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