Butter Pecan Ice Cream Pie Recipes

BUTTER PECAN ICE CREAM

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.

BUTTER PECAN ICE CREAM PIE

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.

BUTTER PECAN ICE CREAM

Steps:

• Add the pecans, sugar, and butter to an 8-inch skillet.
• Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
• Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
• Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
• In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
• Add in the whipping cream; stir to combine.
• In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
• Stir in pecans.
• Ripen for 4 to 24 hours.

BUTTER PECAN ICE CREAM TORTE

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.

BUTTER PECAN ICE CREAM PIE WITH CARAMEL 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