Caramel pecan ice cream pie

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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Caramel pecan ice cream pie

Crust

½ cup pecans, toasted and chopped

¼ cup sugar

1 ½ cups graham wafer crumbs 

¼ cup unsalted butter, melted

Caramel sauce

½ cup sugar

¼ cup water

½ cup 35% cream, warmed slightly

2 tablespoons unsalted butter, room temperature

Chocolate sauce

8 ounces semi-sweet chocolate squares, chopped

½ cup light corn syrup

⅓ cup sugar

⅓ cup 35% cream

¼ cup unsalted butter, cubed

¼ cup boiling water

⅛ teaspoon salt

4 cups good vanilla ice cream

½ cup pecans, toasted and chopped

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For crust, preheat oven to 375°. Grease 9-inch springform pan and line bottom with

parchment. In food processor, combine pecans and sugar. Pulse until finely ground. Add graham crumbs and butter and process until clumps form. Press into bottom and sides of pan. Bake until golden, about 15 minutes. Let cool completely.

For caramel sauce, heat sugar and water over medium heat in small heavy bottom saucepan. Cook until mixture is golden-brown, stirring constantly with wooden spoon, about 6 to 8 minutes. Remove from heat; slowly add cream and butter. Return to heat and stir until smooth, about 6 minutes. Set aside to thicken and cool.

For chocolate sauce, combine chocolate, corn syrup, sugar, cream, butter and salt in small saucepan. Cook for 5 minutes until chocolate is melted. Add boiling water and stir until smooth. Set aside.

To assemble, drizzle caramel sauce on bottom of cooled crust. Sprinkle with chopped pecans, reserving some for garnish. Freeze 1 hour.

Spread ice cream into crust; smooth top. Sprinkle with remaining pecans. Cover and freeze until firm, at least 6 hours or up to 2 days. Cut into slices and serve immediately with warmed chocolate sauce. Serves 6 to 8.

Note: Caramel and chocolate sauce can be made ahead of time and refrigerated for up to one week.