Pioneer Woman Caramel Chocolate Pecan Ice Cream Pie

Pioneer Woman caramel chocolate pecan ice cream pie is a creamy frozen dessert with chocolate ice cream, dulce de leche and toasted pecans, ready in 6 hours 50 minutes. Save this easy no-bake ice cream pie for Fourth of July, Father's Day or summer cookouts, because it's make-ahead.

Freeze the graham cracker crust until it's firm and cold before any ice cream goes in. Skip that and the softened ice cream melts into the warm crumbs and turns the crust soggy.

Two different ice creams go in as separate layers, with pecans and sauce scattered between them. Each slice then shows chocolate, caramel and crunchy toasted nuts in every bite, much like a turtle candy.

Pioneer Woman Caramel Chocolate Pecan Ice Cream Pie

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

8

minutes

Calories

520

kcal

A buttery graham cracker crust holds two frozen layers of chocolate and dulce de leche ice cream, with toasted pecans tucked between them. Once it sets, the caramel and chocolate drizzle gives you clean, crunchy slices.

Ingredients

• 1 c. chopped peans
  

• 11 whole graham crackers
  

• 3 tbsp. sugar
  

• 6 tbsp. salted butter, melted
  

• 1 pt. chocolate ice cream, softened
  

• 6 tbsp. caramel sauce
  

• 6 tbsp. chocolate sauce
  

• 1 pt. dulce de leche or caramel ice cream, softened
  

Directions

• Toast the pecans: Preheat the oven to 350°F and spread 1 cup chopped pecans on a baking sheet. Set them aside while you make the crust.
• Make the crust: Crumble 11 graham crackers into a food processor, add 3 tablespoons sugar and process until finely ground. Then pour in 6 tablespoons melted salted butter and pulse until it looks like wet sand.
• Press the crumbs: Press the mixture into a 9-inch pie plate, using the bottom of a measuring cup and your fingers. Pack it tightly into the bottom and up the sides so the crust holds together when you slice.
• Bake the crust: Bake the crust and the pecans on separate racks for about 8 minutes, until the crust is set and the pecans are toasted. Then move the pecans to a small bowl to cool completely.
• Cool and freeze: Set the pie plate on a rack and let it cool for about 20 minutes, until almost room temperature. Then freeze it for about 10 minutes until the crust is firm and cold.
• Layer the chocolate: Scoop 1 pint softened chocolate ice cream into the crust and spread it in an even layer. Scatter half of the pecans on top and drizzle with 3 tablespoons each caramel sauce and chocolate sauce.
• Freeze the first layer: Freeze the pie for about 2 hours, until the chocolate layer hardens. That way the next layer sits on top instead of sinking in.
• Add the caramel layer: Scoop 1 pint softened dulce de leche or caramel ice cream onto the pie and spread it evenly. Then scatter the remaining pecans over the top.
• Drizzle and set: Drizzle with the remaining 3 tablespoons each caramel sauce and chocolate sauce. Freeze for at least 4 hours, until the pie is completely set.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 9.5-inch glass pie plate, Zeroll original ice cream scoop. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut instead of pecans?

Walnuts or roasted peanuts work well here, since they toast in the same 8 minutes and hold their crunch against the ice cream. Pecans give the closest turtle candy flavor, though.

How long does this ice cream pie keep in the freezer?

Keep it covered in the freezer, and it holds well for about a week. After that the ice cream can pick up freezer flavors, so I'd serve it within a few days.

Can I make this pie ahead of time?

Yes, and it actually needs to be made ahead, since it freezes in two stages and needs at least 6 hours in total. You can make it a day or two before serving and keep it in the freezer.

What can I use if I don't have a food processor?

Put the graham crackers in a zip-top bag and crush them with a rolling pin until fine. Then stir in the sugar and melted butter in a bowl until it feels like wet sand.

What's the biggest mistake people make with ice cream pie?

Pouring ice cream into a warm crust is the most common one, because it melts on contact and the crust turns soggy. Let the crust cool and freeze first, and the layers stay neat.