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A slice of butter pecan ice cream pie with a butterscotch swirl.
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Butter Pecan Ice Cream Pie

This Butter Pecan Ice Cream Pie is the sweetest way to serve one of the best old-fashioned ice cream flavors this summer. Rich swirls of butterscotch sauce and buttered pecans boost the flavor of your favorite butter pecan ice cream in this semi-homemade dessert that is guaranteed to receive oohs and ahhs when you serve it at your next dinner party!
Prep Time20 minutes
Cook Time10 minutes
Freezing Time12 hours
Total Time12 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Amy Nash

Equipment

Ingredients

Crust

  • 1 1/2 cups crushed graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 2 Tablespoons brown sugar
  • 1/4 cup salted butter melted

Butterscotch Sauce

  • 1 1/2 cups light brown sugar
  • 2/3 cup light corn syrup
  • 1/3 cup water
  • 1/4 cup salted butter
  • 1/8 teaspoon salt
  • 2/3 cup evaporated milk or heavy cream
  • 1 teaspoon pure vanilla extract

Buttered Pecans

  • 2 Tablespoons salted butter
  • 1/2 cup roughly chopped pecans

Filling

  • 1 1/2 quarts butter pecan ice cream slightly softened (storebought or homemade)

Instructions

  • Preheat the oven to 350°F.
  • Combine graham cracker crumbs, pecans, and brown sugar in a large bowl. Add melted butter, mixing until crumbs are evenly moistened. Press into a 9-inch pie plate.
    1 1/2 cups crushed graham cracker crumbs, 1/2 cup finely chopped pecans, 2 Tablespoons brown sugar, 1/4 cup salted butter
  • Bake the crust for 8-10 minutes to set. Remove from the oven and cool completely.
  • In a medium saucepan over medium heat, mix brown sugar, corn syrup, water, butter, and salt together until butter is melted.
    1 1/2 cups light brown sugar, 2/3 cup light corn syrup, 1/3 cup water, 1/4 cup salted butter, 1/8 teaspoon salt
  • Bring mixture to a boil, do not stir, and let it cook until it reaches 236°F (soft ball stage).
  • Remove from heat and stir in evaporated milk and vanilla. Pour into a heatproof jar and set aside to cool completely.
    2/3 cup evaporated milk, 1 teaspoon pure vanilla extract
  • Melt butter in a small skillet over medium heat. Add chopped pecans and toast for 3-5 minutes until fragrant. Remove from heat and cool completely.
    2 Tablespoons salted butter, 1/2 cup roughly chopped pecans
  • Spoon half of the ice cream into the cooled crust. Drizzle with 1/4 cup of butterscotch sauce. Sprinkle with half of buttered pecans. Spoon remaining ice cream on top and press into an even layer.
    1 1/2 quarts butter pecan ice cream
  • Cover with plastic wrap and freeze for 12 hours.
  • Remove plastic wrap and drizzle with additional 1/4 cup of butterscotch sauce. Sprinkle with remaining buttered pecans.
  • Let the pie stand for 5 minutes to soften slightly before slicing and serving. There will be more butterscotch sauce than needed for the pie itself. Leftovers can be stored in the refrigerator for up to 1 month.

Nutrition

Calories: 933kcal | Carbohydrates: 123g | Protein: 10g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 449mg | Potassium: 565mg | Fiber: 3g | Sugar: 109g | Vitamin A: 1247IU | Vitamin C: 2mg | Calcium: 349mg | Iron: 2mg

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