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1
Preheat oven to 325F.
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2
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened.
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4
Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan.
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5
Bake until crust is set and pale golden, about 15 minutes.
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6
Cool completely.
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7
Combine sugar and 1/2 cup water in heavy medium saucepan.
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8
Stir over medium-low heat until sugar dissolves.
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9
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.
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10
Remove from heat.
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11
Gradually add cream (mixture will bubble vigorously).
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12
Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute.
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13
Stir in vanilla.
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14
Let stand until cool but still pourable, about 1 hour.
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15
Drizzle 1/4 cup cooled caramel sauce over bottom of crust.
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16
Freeze until caramel sets, about 10 minutes.
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17
Spread 1 quart ice cream over caramel in crust.
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18
Sprinkle chopped pecans over ice cream.
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19
Drizzle 1/2 cup caramel sauce over ice cream.
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20
Freeze until caramel sets, about 10 minutes.
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21
Spread remaining ice cream over.
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22
Freeze until top of pie is firm, about 1 hour.
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23
Arrange pecan halves in 3 concentric circles around top of pie.
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24
Drizzle 1/4 cup caramel sauce over pie.
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25
Freeze pie until frozen solid, at least 4 hours.
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26
(Can be prepared 5 days ahead.
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27
Cover tightly with foil; keep frozen.
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28
Cover and chill remaining caramel sauce.)
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29
Rewarm remaining caramel sauce over low heat, stirring often.
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30
Cut around pan sides to loosen pie.
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31
Let pie soften slightly at room temperature, about 10 minutes.
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32
Remove pan sides.
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33
Serve pie with warm caramel sauce.
