ICE CREAM PIE WITH EASY CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
- For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
- For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
- To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.
TURTLES® PIE
Steps:
- Place pecans into bottom of pie shell.
- To Make Filling: In a heavy saucepan over medium heat, cook condensed milk, brown sugar, butter and corn syrup. Stir and bring to a boil; stir continuously for at least 5 minutes. Remove from heat, then slowly beat with a spoon until mixture starts to thicken; will take about 2 minutes. Be sure not to over beat or it will harden too much. Pour mixture into pie shell; cover and refrigerate for about an hour. Filling ingredients may be halved to make for a less rich pie.
- To Make Topping: In a medium saucepan, cook chocolate and butter over low heat until melted together. Stir in condensed milk; mix well. Remove from heat; allow to cool just enough so that yolk won't cook when added, but not so cool that the chocolate hardens; cooling time will be about 3 minutes. Stir in egg yolk to chocolate mixture; spread over cooled filling. Place pie back in refrigerator and cool for another hour.
Nutrition Facts : Calories 755.5 calories, Carbohydrate 78.1 g, Cholesterol 108.7 mg, Fat 49.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 24.1 g, Sodium 359.9 mg, Sugar 62.9 g
TURTLE ICE CREAM PIE
Provided by Sarah Patterson Scott
Categories Milk/Cream Chocolate Kid-Friendly Oscars Frozen Dessert Pecan Birthday Family Reunion Bon Appétit Small Plates
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
- Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For sauce and filling:
- Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
- Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
- For ganache topping:
- Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
- Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
- Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.
ICE CREAM TURTLE PIE
Make and share this Ice Cream Turtle Pie recipe from Food.com.
Provided by gailanng
Categories Frozen Desserts
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the crust: Stir crushed graham crackers and cookie crumbs together; mix with melted butter. Pat mixture evenly onto the sides and bottom of a 10-inch pie pan. For a crispier crust, bake in a preheated 350-degree oven for 8 minutes. Let crust cool completely before filling.
- Fill cooled crust with softened ice cream. Quickly spread melted chocolate over ice cream. Immediately sprinkle pecans over chocolate.
- Cover with plastic wrap. Freeze until firm, at least 2 hour.
- To serve, drizzle 1 tablespoon topping over each slice of pie; top each with a dollop of whipped cream and a cherry.
Nutrition Facts : Calories 325.3, Fat 20.9, SaturatedFat 7.3, Cholesterol 18.7, Sodium 183.7, Carbohydrate 34, Fiber 2.4, Sugar 13.1, Protein 3.4
CHOCOLATE TURTLE ICE CREAM PIE
When the temperature is soaring in Hemet, California, turning on the oven to bake dessert is the last thing Margaret Wilson wants to do. Instead, she relies on fabulous freezer pies like this one. "The chocolaty turtle flavor will wow your family and friends," she promises. "And they'd never believe how easy it is to make!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours. , Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans.
Nutrition Facts : Calories 457 calories, Fat 24g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 268mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 3g fiber), Protein 6g protein.
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