Peach-Pecan Ice Cream Pie w Caramel Sauce

By cookie52730

Ingredients

• Crust:
• 2 1/2 C finely ground pecan shortbread cookies
• 1/4 C unsalted butter,melted
• Caramel Sauce
• 2 C sugar
• 1/2 C water
• 1 1/4 C whipping cream
• 3/4 tsp vanilla extract
• 2 quarts (or 4 pints) peach ice cream, slightly soft
• 1 C pecans, toasted, coarsely chopped
• 1 C pecan halves toasted

Details

Servings 12

Preparation

Step 1

For Crust: Preheat oven to 325 Butter 9 inch springform pan. Mix cookie crumbs and 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.
For Caramel Sauce: Combine sugan and 1/2 c water in heaby medium saucepan. Stir over medium low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is dee amber color, occasionally brushing down sides of pan with wet pastry brush and swirlin 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 purable, about 1 hour.
Drizzle 1/4 c 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 c caramel sauce over ice cream. freeze until caramel sets, 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 c caramel sauce over pie. Freeze pie until frozen solid at least 4 hours.
Rewarm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie Let pie soften slightly at room temp. about 10 minutes. Serve pie w warm sauce.