Caramel Butter Pecan Ice Cream Pie
Easy no churn ice cream and a graham cracker ready crust makes putting this luscious dessert together easy as pie!
Ingredients
- 1 graham cracker ready crust or make your own, see notes below
- 8 oz. Cool Whip, thawed or 2 cups heavy cream, whipped
- 14 oz. sweetened condensed milk
- 1 1/2 cups roasted pecans* I used candied pecans
- 3 Tbsp unsalted butter, melted
- 1 Tbsp real maple syrup
- caramel sauce
Instructions
- Chop pecans
- Put Cool Whip, sweetened condensed milk, melted butter, maple syrup and pecans into a large mixing bowl
- Gently fold ingredients together to mix
- Drizzle with caramel sauce to taste and fold it into the ice cream mixture
- Place ice cream into the pie crust
- Cover and freeze for at least 6 hours before serving
- Drizzle more caramel sauce over the top and cut into wedges to serve
- Drizzle slices with additional caramel sauce if desired
Notes
Cookie Crust:
2 cups cookie crumbs
4 Tablespoons melted butter
Mix together, pat into a pie plate and bake at 350 for 8 minutes, cool and fill
*Roasted Pecans
Put raw pecans in a skillet with butter and a drizzle of olive oil, stir to melt butter and coat nuts. Sprinkle with brown sugar and salt and cook, stirring often over medium heat about 5 minutes until the sugar begins to caramelize and coat the nuts. Be careful not to burn. Transfer to a plate or parchment paper to cool