Butter Pecan Ice Cream Pie With Caramel Topping Recipes

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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.

PECAN CARAMEL ICE CREAM



Pecan Caramel Ice Cream image

This recipe is one that my cousin made up using her mother's basic recipe when we were teenagers. It tastes like pecan pie with ice cream. It became one of the family's favorites. Nowadays we use our stand mixer's nice attachment, the ice cream bowl - or on-the-counter ice cream makers - and it still comes out great. I mix this up of a morning or the night before I plan to make it. One reason for this was the longer it sets, the better the flavors blend into cream mixture, making a much better flavored ice cream and a faster freeze time.

Provided by rlt11_NMC

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 6h30m

Yield 16

Number Of Ingredients 7

1 cup caramel ice cream topping
3 ½ cups milk
1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups coarsely chopped pecans, or more to taste

Steps:

  • Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
  • Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
  • Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
  • Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
  • Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 36.4 g, Cholesterol 12.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 284.9 mg, Sugar 20.9 g

CARAMEL PECAN ICE CREAM DESSERT



Caramel Pecan Ice Cream Dessert image

My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 servings.

Number Of Ingredients 7

1-3/4 cups all-purpose flour
1 cup quick-cooking oats
1 cup chopped pecans
1 cup packed brown sugar
1 cup butter, melted
1-1/2 cups caramel ice cream topping
2 quarts vanilla ice cream, softened

Steps:

  • In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

PECAN CARAMEL SAUCE



Pecan Caramel Sauce image

Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.

Provided by Brenda F.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 18m

Yield 8

Number Of Ingredients 5

½ cup unsalted butter
½ cup brown sugar
¼ cup heavy whipping cream
1 teaspoon salt
¾ cup chopped pecans

Steps:

  • Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g

SMUCKER'S CARAMEL TOPPING PECAN PIE



Smucker's Caramel Topping Pecan Pie image

This is the easiest pecan pie I have ever made...With my busy schedule I have to make my life easy...

Provided by Rita Jo

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

1 (9 inch) pie crusts
2/3 cup sugar
1/4 cup butter or 1/4 cup margarine, melted
3 eggs
1 (12 ounce) jar caramel topping
1 1/2 cups pecan halves

Steps:

  • Preheat oven to 350°F In a mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in caramel topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350°F for 45 minutes or until knife inserted off-center comes out clean.
  • Cool thoroughly on rack before serving. Cover and chill to store.

Nutrition Facts : Calories 655.2, Fat 37.9, SaturatedFat 9.7, Cholesterol 113.9, Sodium 457, Carbohydrate 76.9, Fiber 4, Sugar 23.3, Protein 8.2

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 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

BUTTERED PECAN ICE CREAM TOPPING



Buttered Pecan Ice Cream Topping image

Provided by Trisha Yearwood

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 6

1 stick (8 tablespoons) unsalted butter
1/2 cup light brown sugar
1/4 cup light corn syrup
1/2 teaspoon kosher salt
1 1/2 cups toasted pecan halves
1 teaspoon vanilla extract

Steps:

  • In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.

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

CARAMEL PECAN ICE CREAM DESSERT



Caramel Pecan Ice Cream Dessert image

This lucious high calorie ice cream dessert is sooo good you may want to pass on dinner and get right to the dessert. It is easy to make and disgustingly yummy. This recipe is 2 part so I have broken it down in ingredients and directions.

Provided by laursy

Categories     Frozen Desserts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

1 3/4 cups all-purpose flour, 425ml
1 cup pecans, chopped 250 ml
1 cup brown sugar, lightly packed 250 ml
1 cup oatmeal, 250 ml
1 cup margarine, melted
1 1/2 cups caramel sauce, 375 ml
8 cups vanilla ice cream, softened 2ltr
1 cup brown sugar
2 tablespoons water
1/2 cup corn syrup
1 teaspoon vanilla
1/4 cup butter or 1/4 cup margarine
1/2 cup whipping cream

Steps:

  • Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
  • Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
  • Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
  • ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
  • To Make Caramel Sauce.
  • In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
  • Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
  • will thicken.

Nutrition Facts : Calories 832.2, Fat 40.4, SaturatedFat 14.6, Cholesterol 66.4, Sodium 446.3, Carbohydrate 115.9, Fiber 3.1, Sugar 59.6, Protein 8.2

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