Butter Pecan Ice Cream Pie Recipe

Name: Butter Pecan Ice Cream Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tbsp. Unsalted butter, (3/4 stick); 1 1/2 c. Golden sugar, (packed); 3/4 c. Whipping cream; 1 pch Salt; 1/2 tsp Vanilla extract; 1/3 c. Golden sugar, (packed); 1/4 c. Unsalted butter, room temperature (1/2 stick); 1 tsp Vanilla extract; 2/3 c. All purpose flour; 2/3 c. Minced pecans, lightly toasted; 1/2 gal Butter pecan or possibly almond praline ice cream, softened slightly; 36 x Pecans halves, toasted (optional), up to 40

Servings: persons

6 Tbsp. Unsalted butter, (3/4 stick)
1 1/2 c. Golden sugar, (packed)
3/4 c. Whipping cream
1 pch Salt
1/2 tsp Vanilla extract
1/3 c. Golden sugar, (packed)
1/4 c. Unsalted butter, room temperature (1/2 stick)
1 tsp Vanilla extract
2/3 c. All purpose flour
2/3 c. Minced pecans, lightly toasted
1/2 gal Butter pecan or possibly almond praline ice cream, softened slightly
36 x Pecans halves, toasted (optional), up to 40

1
For Sauce:Heat butter in heavy medium saucepan over medium heat.
2
Add in sugar, cream and salt and whisk till sauce is smooth and comes to simmer.
3
Remove from heat; fold in vanilla.
4
Cold sauce completely, stirring occasionally.
5
For Crust:Preheat oven to 350F.
6
Butter bottom of 9-inch-diameter springform pan.
7
Using electric mixer, beat brown sugar, butter and vanilla extract in medium bowl till smooth.
8
Add in flour and 2/3 c. minced pecans and stir till moist clumps form.
9
Press dough onto bottom and 1/2 inch up sides of prepared pan.
10
Bake till crust is set and beginning to brown, about 12 min.
11
Cold crust completely.
12
Spoon ice cream into crust, pressing to compact.
13
pour 1/2 c. sauce over.
14
Using tip of small knife, swirl sauce and top layer of ice cream, creating marbled pattern.
15
Cover pie and freeze 12 hrs.
16
(Sauce and pie can be prepared 3 days ahead.
17
Cover remaining sauce and chill.
18
Keep pie frzn.)
19
Run small sharp knife around pan sides to loosen pie.
20
release pan sides.
21
Arrange toasted pecan halves decoratively around top edge of pie, if you like.
22
Let pie stand 5 min to soften slightly.
23
Rewarm remaining sauce.
24
Cut pie into wedges and serve with sauce.
25
46

7575

kcal

Calories

733

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 Tbsp. Unsalted butter, (3/4 stick), 1 1/2 c. Golden sugar, (packed), 3/4 c. Whipping cream, 1 pch Salt, and more.

Yes, Butter Pecan Ice Cream Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!