PEACH-PECAN ICE CREAM PIE WITH CARAMEL SAUCE
Categories Dessert Peach Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Make crust:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.
- Make caramel sauce:
- Combine sugar and 1/2 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until cool but still pourable, about 1 hour.
- Drizzle 1/4 cup cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart ice cream over caramel in crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 cup caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining ice cream over. Freeze until top of pie is firm, about 1 hour.
- Arrange pecan halves in 3 concentric circles around top of pie. Drizzle 1/4 cup caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. (Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.)
- Rewarm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides. Serve pie with warm caramel sauce.
INDIVIDUAL PECAN PIES WITH SWEET TEA CARAMEL SAUCE
Provided by Tyler Florence
Categories dessert
Time 1h20m
Yield 6 individual pies (oversized muffin tin), 12 individual pies
Number Of Ingredients 20
Steps:
- In a food processor combine the ground pecans, flour, salt, and sugar. Add the butter and process until the mixture resembles coarse crumbs. Pour in the egg white and blend it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount of dough together, if it is crumbly, add the ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Lightly coat a 12-cup muffin tray with nonstick spray. Roll out the dough on a lightly floured surface to about a 2 foot square, then use a small bowl 3-inches in diameter or a large 3-inch ring mold as a guide to cut out circles. They should be slightly larger in diameter than the muffin tin hole, so when pressed in, the edges come half-way up the sides of the tin.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, mix the eggs until frothy then blend in sugars. Stir in the melted butter, vanilla, syrup and salt until well blended. Arrange the pecans on the bottoms of the tart shells. Pour in the filling to fill the shells almost to the top. Bake until the filling is set and slightly puffed, about 25 to 30 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pies to a rack and cool.
- While the pie is baking, make the Sweet Tea Caramel Sauce. Begin my making the tea. Bring 2 cups of cold water to a boil in a large heavy saucepan. Add the tea bags, cover and let steep for 20 minutes. Remove the tea bags (squeeze them out) and then return to a simmer until it has reduced by half - so you have 1 cup of really strong tea remaining. Add the 1/2 cup of sugar to the saucepan and continue to simmer over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 10 minutes. Carefully pour in the cream, be careful as it will bubble up, and continue to cook for 1 more minute. Serve with individual pecan pies and a scoop of vanilla bean ice cream.
EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL
Provided by Trisha Yearwood
Categories dessert
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
- Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
- Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.
BUTTER PECAN ICE CREAM PIE WITH CARAMEL TOPPING
Categories Dessert Pecan Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Coarsely shop nuts in processor. Set aside 1/4 cup nuts for garnish. Add graham cracker crumbs and brown sugar to remaining nuts in processor and blend until nuts are finely ground. Add melted butter and process until moist clumps form. Press nut mixture onto bottom and up sides of 9-inch pie dish. Freeze crust 15 minutes.
- Spoon ice cream into crust, packing firmly and mounding in center. Freeze pie until ice cream is firm, about 1 hour.
- Drizzle some caramel topping over pie. Sprinkle with reserved chopped nuts. Serve pie immediately or cover and freeze up to 2 days
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
EASY CARAMEL-PECAN PIE
Make and share this Easy Caramel-Pecan Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 50m
Yield 1 (9-inch) pie
Number Of Ingredients 10
Steps:
- Flute edges of the thawed pie pastry as desired then prick bottom and sides with a fork.
- Bake in a 400 degree oven for for about 6 minutes or until lightly browned.
- Combine the caramels, butter and 1/4 cup water in a large saucepan over medium heat; cook stirring with wooden spoon constantly for about 6-7 minutes, or until the caramels and butter are melted, remove from heat.
- In a bowl whisk together the sugar, eggs, vanilla and salt until blended; add to the caramel and mix until thoroughly combined.
- Stir in the chopped pecans.
- Pour into the prepared pie crust.
- Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 20 minutes more (cover the pie crust edges to prevent overbrowning if necessary).
- Cool and top with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 3890.7, Fat 223.4, SaturatedFat 55.4, Cholesterol 776.3, Sodium 2339.9, Carbohydrate 450.9, Fiber 14.4, Sugar 347.6, Protein 50.4
CARAMEL PEACH SKILLET PIE
In this decadent pie baked in a skillet, fresh peaches are coated in caramel before being topped with a homemade puff pastry crust. The trick to controlling the sweetness here is making sure to cook the caramel until it's very dark brown but not burned. You're looking for the color of an Irish setter: deep brown with a reddish cast. The puff pastry is a shortcut version (often called quick or rough puff pastry) that's less labor-intensive than the classic kind. Its texture is somewhere between flaky pie dough and typical puff pastry, with a deeply buttery flavor. You can make it up to three days ahead (or longer if you freeze it). This said, purchased all-butter puff pastry is a fine substitute. You'll need a 12- to 14-ounce package.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare the puff pastry: Cube 1 cup/226 grams of butter (2 sticks) and place in the freezer while you measure out remaining ingredients.
- In a food processor, pulse to combine flour and salt. Add remaining 1/4 cup/57 grams butter (1/2 stick) to food processor; pulse to combine. Add the chilled butter cubes from the freezer and pulse twice, 1 second or less for each pulse.
- Add 1/3 cup/80 milliliters water, pulse very quickly once, then add another 1/3 cup/80 milliliters water and pulse once. Dough will still look dry and floury in spots, but it should look as if some areas are starting to clump together. But it will not form a ball. If the dough looks very dry, add another tablespoon or two of water, taking care to pulse it in only once. Do not overpulse this dough; the butter must remain in distinct large chunks, or the dough won't puff.
- Turn out the floury dough crumbles onto a lightly floured work surface and press them together into a rough rectangle. Using a floured rolling pin, roll rectangle out until it's 1/2 inch/13 millimeters thick (about 6 by 9 inches, or 15 by 23 centimeters) with the short side of the rectangle closest to you. The dough will be dry and still very crumbly in spots, but don't worry: It will come together as you continue to fold and roll.
- Use a pastry scraper or spatula to fold the top third of the dough down, then the bottom third of the dough up, so it's folded like a letter. (Dough will still be crumbly, and that's O.K.) Turn the folded dough 90 degrees, using a pastry scraper to push edges together if they fall apart. Press rolling pin on top of the layered dough several times to seal it, then roll into a rectangle that is 1/2 inch (13 millimeters) thick, always rolling from open end to open end. Continue rolling, folding and turning until the dough looks smooth and comes together, about four 90-degree turns.
- For the final fold, fold the edges of the dough rectangle like a book. To do this, fold the top and bottom parts into the center of the rectangle, so their ends meet. Then fold one half over the other. Wrap the dough in plastic and chill it for 45 minutes (or up to 3 days).
- Meanwhile, prepare the filling: Heat oven to 400 degrees. Toss cut peaches with 1 tablespoon sugar and let sit while you make the caramel.
- In a 9-inch ovenproof skillet, combine 2 tablespoons water with remaining 2/3 cup/150 grams sugar and cook over medium heat, swirling the pan, until very dark amber brown in color, about 8 minutes. To test the color, dribble some of the caramel on a white plate.
- Pour the peaches and their juices into the skillet; the caramel will sizzle a bit, so stand back. Cook peaches, stirring gently once or twice, until they start to soften, about 5 minutes, then remove from heat. Stir in tapioca, vanilla, cardamom and salt. Taste and add 1 teaspoon or so lemon juice, if necessary, to bring out the flavor of the peaches if desired.
- Using a sharp knife, cut chilled puff pastry in half. Wrap half the pastry back up in plastic wrap and freeze for up to 3 months. Then roll out the other half on a lightly floured surface into a round that is 1/4 inch (6 millimeters) thick. Prick the round all over with the tines of a fork. Place pastry on top of the peaches in the skillet, tucking the edges into the skillet. (Be careful: The skillet may still be hot.) Sprinkle with cinnamon sugar.
- Put the skillet on a rimmed baking pan to catch any overflow, and bake for 20 minutes. Reduce heat to 350 degrees and bake until top is golden brown and has puffed, and juices are bubbling, about 20 more minutes. Let pie cool for at least 20 minutes before serving from the skillet, preferably with ice cream.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 9 grams, Carbohydrate 66 grams, Fat 29 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 196 milligrams, Sugar 35 grams, TransFat 1 gram
PECAN CARAMEL ICE CREAM
This recipe is one that my cousin made up using her mother's basic recipe when we were teenagers. It tastes like pecan pie with ice cream. It became one of the family's favorites. Nowadays we use our stand mixer's nice attachment, the ice cream bowl - or on-the-counter ice cream makers - and it still comes out great. I mix this up of a morning or the night before I plan to make it. One reason for this was the longer it sets, the better the flavors blend into cream mixture, making a much better flavored ice cream and a faster freeze time.
Provided by rlt11_NMC
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 6h30m
Yield 16
Number Of Ingredients 7
Steps:
- Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
- Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
- Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
- Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
- Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 36.4 g, Cholesterol 12.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 284.9 mg, Sugar 20.9 g
CARAMEL PECAN PIE
This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.
PEACH-SALTED CARAMEL SHEET-PAN DESSERT
Peaches and salted caramel come together perfectly in this simple biscuit-topped dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Place large piece of heavy-duty foil on lower oven rack to catch any juices that might bubble over.
- In 4-quart saucepan, mix peaches, 3/4 cup of the caramel sauce, the lemon juice and flour with spoon until blended. Heat to boiling over medium-high heat, stirring constantly, about 5 minutes. Pour hot fruit mixture into pan; spread evenly.
- In small microwavable bowl, microwave butter uncovered on High 10 to 15 seconds or until melted. In large resealable food-storage plastic bag, place brown sugar.
- Separate dough into 8 biscuits; cut each into 6 pieces. Lightly roll each biscuit piece in melted butter; place 6 pieces at a time in bag; seal, and shake to coat. Arrange sugared biscuit pieces on hot peach mixture.
- Bake 30 to 35 minutes or until bubbly and golden brown. Cool 15 minutes. When ready to serve, drizzle remaining caramel sauce over tops of biscuits. Use spoon for serving. Serve with ice cream.
Nutrition Facts : Calories 590, Carbohydrate 96 g, Cholesterol 40 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 64 g, TransFat 0 g
CARAMEL PECAN ICE CREAM DESSERT
This lucious high calorie ice cream dessert is sooo good you may want to pass on dinner and get right to the dessert. It is easy to make and disgustingly yummy. This recipe is 2 part so I have broken it down in ingredients and directions.
Provided by laursy
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
- Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
- Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
- ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
- To Make Caramel Sauce.
- In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
- Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
- will thicken.
Nutrition Facts : Calories 832.2, Fat 40.4, SaturatedFat 14.6, Cholesterol 66.4, Sodium 446.3, Carbohydrate 115.9, Fiber 3.1, Sugar 59.6, Protein 8.2
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PEACH-PECAN ICE CREAM PIE WITH CARAMEL SAUCE RECIPE
From bonappetit.com
Servings 12
- Read More http://www.epicurious.coPreheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.
- Combine sugar and 1/2 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until cool but still pourable, about 1 hour.
- Drizzle 1/4 cup cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart ice cream over caramel in crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 cup caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining ice cream over. Freeze until top of pie is firm, about 1 hour.
- Arrange pecan halves in 3 concentric circles around top of pie. Drizzle 1/4 cup caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. DO AHEAD Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.
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