Pecan Ice Cream Pie is the kind of dessert that feels like a celebration. It’s cool, creamy, and rich—perfect for warm evenings, festive gatherings, or just a quiet moment of indulgence. The base is a buttery pie crust, baked until golden and crisp. It’s filled with softened vanilla ice cream swirled with toasted pecans and a hint of caramel or maple, then frozen until firm. The result is a sliceable dream: crunchy, creamy, nutty, and sweet.
This pie is a nostalgic nod to Southern-style pecan desserts, but with a refreshing twist. It’s easy to make ahead, stores beautifully in the freezer, and pairs perfectly with whipped cream or a drizzle of warm chocolate sauce. Whether you’re serving it at a dinner party or sneaking a slice straight from the freezer, it’s guaranteed to impress.
🧂 INGREDIENTS:
For the crust:
- 1½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 1.5 liters (about 6 cups) vanilla ice cream, softened
- 1 cup chopped pecans, toasted
- ¼ cup maple syrup or caramel sauce
- 1 tsp vanilla extract
- Pinch of salt
For topping:
- Whole pecans for garnish
- Whipped cream (optional)
- Extra caramel or chocolate sauce (optional)
🥣 INSTRUCTIONS:
1. Make the Crust
Preheat your oven to 175°C (350°F). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes until golden and set. Let cool completely.
2. Toast the Pecans
In a dry skillet over medium heat, toast the chopped pecans for 3–5 minutes until fragrant and lightly browned. Stir frequently to avoid burning. Set aside to cool.
3. Prepare the Filling
In a large bowl, combine softened vanilla ice cream, toasted pecans, maple syrup (or caramel), vanilla extract, and a pinch of salt. Stir gently until everything is evenly distributed. The ice cream should be soft enough to mix but not melted.
4. Assemble the Pie
Spoon the ice cream mixture into the cooled crust. Smooth the top with a spatula. Garnish with whole pecans arranged in a decorative pattern. Cover with plastic wrap or foil and freeze for at least 4 hours, preferably overnight.
5. Serve and Enjoy
Before serving, let the pie sit at room temperature for 5–10 minutes to soften slightly. Slice with a sharp knife dipped in warm water for clean cuts. Serve with whipped cream and a drizzle of caramel or chocolate sauce if desired.
🍽 SERVING SUGGESTIONS:
- Pair with hot coffee or iced espresso for contrast.
- Serve alongside fresh berries for a fruity twist.
- Add a sprinkle of sea salt on top for a salted caramel vibe.
- Make mini versions in muffin tins for individual servings.
🧠 TIPS & VARIATIONS:
- Nut-free version: Substitute pecans with crushed cookies or granola.
- Flavor twist: Use butter pecan or praline ice cream instead of vanilla.
- Crust swap: Try chocolate cookie crust or shortbread base for variation.
- Make ahead: This pie keeps well in the freezer for up to 2 weeks.
