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1
Melt butter in heavy medium saucepan over medium heat.
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2
Add sugar, cream and salt and whisk until sauce is smooth and comes to simmer.
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3
Remove from heat; mix in vanilla.
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4
Cool sauce completely, stirring occasionally.
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5
Preheat oven to 350F.
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6
Butter bottom of 9-inch-diameter springform pan.
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7
Using electric mixer, beat brown sugar, butter and vanilla extract in medium bowl until smooth.
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8
Add flour and 2/3 cup chopped pecans and stir until moist clumps form.
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9
Press dough onto bottom and 1/2 inch up sides of prepared pan.
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10
Bake until crust is set and beginning to brown, about 12 minutes.
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11
Cool crust completely.
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12
Spoon ice cream into crust, pressing to compact.
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13
pour 1/2 cup sauce over.
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14
Using tip of small knife, swirl sauce and top layer of ice cream, creating marbled pattern.
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15
Cover pie and freeze 12 hours.
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16
(Sauce and pie can be prepared 3 days ahead.
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17
Cover remaining sauce and refrigerate.
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18
Keep pie frozen.)
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19
Run small sharp knife around pan sides to loosen pie.
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20
release pan sides.
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21
Arrange toasted pecan halves decoratively around top edge of pie, if desired.
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22
Let pie stand 5 minutes to soften slightly.
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23
Rewarm remaining sauce.
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24
Cut pie into wedges and serve with sauce.
