Butter Pecan Ice Cream Pie Recipes

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BUTTER PECAN ICE CREAM



Butter Pecan Ice Cream image

Creamy homemade ice cream! Excellent summertime treat!

Provided by SUSAN LONG

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h5m

Yield 16

Number Of Ingredients 7

⅓ cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 ½ cups half-and-half cream
½ cup heavy cream
1 teaspoon vanilla extract

Steps:

  • In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
  • Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
  • Pour into ice cream maker and freeze according to manufacturers' directions.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.1 g, Cholesterol 43.7 mg, Fat 8.3 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 29.9 mg, Sugar 13.6 g

BUTTER PECAN ICE CREAM PIE



Butter Pecan Ice Cream Pie image

Categories     Mixer     Dessert     Bake     Freeze/Chill     Pecan     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 14

Caramel Sauce
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups (packed) golden brown sugar
3/4 cup whipping cream
Pinch of salt
1/2 teaspoon vanilla extract
Crust
1/3 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2/3 cup all purpose flour
2/3 cup chopped pecans, lightly toasted
1/2 gallon butter pecan or almond praline ice cream, softened slightly
36 to 40 pecans halves, toasted (optional)

Steps:

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

BUTTER PECAN ICE CREAM PIE



Butter Pecan Ice Cream Pie image

I posted this delicious recipe for momma-lo's request and she liked it very much, so I want to share that recipe here. It was submitted by henrie for Allrecipes. Enjoy.

Provided by pink cook

Categories     Pie

Time 20m

Yield 2 (9-inch) pies or 1 (13 x 9-inch pan, 16 serving(s)

Number Of Ingredients 8

1 cup graham cracker, crushed
1/2 cup butter, melted
1/2 cup pecans, finely chopped
1 1/3 cups milk
1 (6 ounce) box French vanilla instant pudding
1 quart butter pecan ice cream, softened
1 (16 ounce) container Cool Whip
1 cup pecan pieces, chopped

Steps:

  • Mix crust ingredients and pat into bottom and up sides of two 9-inch pie tins or the bottom only if using a 13 x 9-inch pan. Bake for 8 minutes at 350°F Cool.
  • Mix Filling ingredients until smooth using electric mixer. Pour into cooled crust. Put into freezer until firm.
  • Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces.
  • Return to freezer covered, if you will not be using it immediately.

Nutrition Facts : Calories 286.8, Fat 21.6, SaturatedFat 11, Cholesterol 18.1, Sodium 242.5, Carbohydrate 22.8, Fiber 1.1, Sugar 18.4, Protein 2.4

BUTTER PECAN PUMPKIN PIE



Butter Pecan Pumpkin Pie image

This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert. -Arletta Slocum, Venice, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
1 quart butter pecan ice cream, softened
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
Optional: Hot caramel ice cream topping and chocolate ice cream topping

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Spread ice cream into crust; freeze until firm, 2 hours. , In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, 2 hours. May be frozen for up to 2 months., Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.

Nutrition Facts : Calories 412 calories, Fat 24g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

BUTTER PECAN ICE CREAM TORTE



Butter Pecan Ice Cream Torte image

A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month-just be sure to wrap tightly. -Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1-1/2 cups packed brown sugar
3/4 cup heavy whipping cream
6 tablespoons unsalted butter, cubed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
CRUST:
1/4 cup unsalted butter, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
2/3 cup chopped pecans, toasted
1/2 gallon butter pecan ice cream, softened if necessary
TOPPING:
1/2 cup chopped pecans or pecan halves, toasted

Steps:

  • Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.

Nutrition Facts : Calories 592 calories, Fat 39g fat (17g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 59g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.

BUTTER PECAN ICE CREAM PIE WITH CARAMEL TOPPING



Butter Pecan Ice Cream Pie with Caramel Topping image

Categories     Dessert     Pecan     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 6

3/4 cup pecans, toasted
1 1/2 cups graham cracker crumbs
2 tablespoons (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 quarts butter pecan ice cream, slightly softened
Purchased caramel ice cream topping

Steps:

  • Coarsely shop nuts in processor. Set aside 1/4 cup nuts for garnish. Add graham cracker crumbs and brown sugar to remaining nuts in processor and blend until nuts are finely ground. Add melted butter and process until moist clumps form. Press nut mixture onto bottom and up sides of 9-inch pie dish. Freeze crust 15 minutes.
  • Spoon ice cream into crust, packing firmly and mounding in center. Freeze pie until ice cream is firm, about 1 hour.
  • Drizzle some caramel topping over pie. Sprinkle with reserved chopped nuts. Serve pie immediately or cover and freeze up to 2 days

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