Peach-Pecan Ice Cream Pie with Caramel Sauce

Name: Peach-Pecan Ice Cream Pie with Caramel Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 liters (or 4 pints) peach ice cream, slightly softened; 237 milliliters (about) pecan halves, toasted; 113 grams cup pecans, toasted, coarsely chopped (about; 591 milliliters finely ground or crushed pecan shortbread cookies (such as Pecan Sandies; about 11 ounces); 473 milliliters sugar; 59 milliliters (1/2 stick) unsalted butter, melted; 1 teaspoons vanilla extract; 118 milliliters water; 296 milliliters whipping cream

Peach-Pecan Ice Cream Pie with Caramel Sauce might be just the dessert you are searching for. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 43g of fat, and a total of 706 calories. Summer will be even more special with this recipe. A mixture of vanillan extract, pecan halves, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Oven

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.

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Cookie Crumbs

Butter

Equipment you will use

Bowl

Frying Pan

Bake until crust is set and pale golden, about 15 minutes. Cool completely.

Ingredients you will need

Crust

Equipment you will use

Oven

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.

Ingredients you will need

Sugar

Syrup

Water

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Pastry Brush

Sauce Pan

Frying Pan

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.

Ingredients you will need

Caramel Bits

Vanilla

Cream

Sauce

Let stand until cool but still pourable, about 1 hour.

Drizzle 1/4 cup cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes.

Ingredients you will need

Caramel Sauce

Caramel

Crust

Spread 1 quart ice cream over caramel in crust.

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Ice Cream

Caramel

Crust

Sprinkle chopped pecans over ice cream.

Ingredients you will need

Pecan Pieces

Ice Cream

Drizzle 1/2 cup caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes.

Ingredients you will need

Caramel Sauce

Ice Cream

Caramel

Spread remaining ice cream over. Freeze until top of pie is firm, about 1 hour.

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Ice Cream

Spread

Arrange pecan halves in 3 concentric circles around top of pie.

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Pecan Halves

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.)

Ingredients you will need

Caramel Sauce

Equipment you will use

Aluminum Foil

Rewarm remaining caramel sauce over low heat, stirring often.

Ingredients you will need

Caramel Sauce

Cut around pan sides to loosen pie.

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Frying Pan

Let pie soften slightly at room temperature, about 10 minutes.

Remove pan sides.

Equipment you will use

Frying Pan

Serve pie with warm caramel sauce.

Ingredients you will need

Caramel Sauce

Equipment

Ingredients

Servings:

2liters

(or 4 pints) peach ice cream, slightly softened 237milliliters

(about) pecan halves, toasted 113grams

cup pecans, toasted, coarsely chopped (about 591milliliters

finely ground or crushed pecan shortbread cookies (such as Pecan Sandies; about 11 ounces)473milliliters

sugar 59milliliters

(1/2 stick) unsalted butter, melted 1teaspoons

vanilla extract 118milliliters

water 296milliliters

whipping cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.