Main
Recipes
Peach-Pecan Ice Cream Pie with Caramel Sauce Recipe

Peach-Pecan Ice Cream Pie with Caramel Sauce Recipe

Posted by

Rate It!

Peach-Pecan Ice Cream Pie with Caramel Sauce

Add your photo!

Ingredients

Count

Nutrition

786

Calories

Comments Print recipe

Ingredients:

Serving

2 1/2 cups finely ground or crushed pecan shortbread cookies
1/4 cup (1/2 stick) unsalted butter, melted
2 cups sugar
1/2 cup water
1 1/4 cups whipping cream
3/4 tsp vanilla extract
2 quarts (or 4 pints) peach ice cream, slightly softened
1 cup pecans, toasted, coarsely chopped (about 4 oz)
1 cup (about) pecan halves, toasted

Directions:

Make crust: Preheat oven to 325°F. Butter 9-inch-diameter springform 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.
Make 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 pourable, 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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	786.04 Kcal (3291 kJ)
Calories from fat	457.07 Kcal
		% Daily Value*
Total Fat	50.79g	78%
Cholesterol	87.82mg	29%
Sodium	148.03mg	6%
Potassium	156.12mg	3%
Total Carbs	80.39g	27%
Sugars	54.2g	217%
Dietary Fiber	3.14g	13%
Protein	9.13g	18%
Vitamin C	0.4mg	1%
Iron	1.4mg	8%
Calcium	55.9mg	6%

Amount Per 100 g
Calories	304.82 Kcal (1276 kJ)
Calories from fat	177.25 Kcal
		% Daily Value*
Total Fat	19.69g	78%
Cholesterol	34.06mg	29%
Sodium	57.41mg	6%
Potassium	60.54mg	3%
Total Carbs	31.17g	27%
Sugars	21.02g	217%
Dietary Fiber	1.22g	13%
Protein	3.54g	18%
Vitamin C	0.2mg	1%
Iron	0.5mg	8%
Calcium	21.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Caramel-Pecan Bûche de Noël

Pecans, toasted, cooled, All purpose flour and 16 more..
Holstein Brownies

Butter, softened, Sugar, Water, Eggs, Vanilla extract and 12 more..
Strawberry Cream Brownies

Butter, softened, Sugar, Eggs and 8 more..
Pecan Sour Cream Cake

Butter, softened, Sugar, Eggs, Maple syrup and 14 more..
Butter Pecan Bars

Butter, softened, White sugar, Brown sugar, Eggs and 3 more..
Texas Pecan Pie

Butter or 1/3 cup margarine, melted, Sugar and 6 more..
Blackberry Linzer Cookies

Unsalted butter, at room temperature, Sugar, Egg , large and 9 more..
Tartufo (Brian Boitano)

Sugar, Water, Heavy cream, Vanilla extract, Salt and 5 more..