Description
A decadent frozen dessert featuring a graham cracker crust, a creamy no-churn vanilla ice cream filling, and a rich swirl of homemade pecan caramel, all topped with crunchy baked pie crust crumbles.
Ingredients
For the Graham Cracker Crust:
2 cups graham cracker crumbs
½ cup butter, melted
For the Pecan Swirl:
½ cup unsalted butter
½ cup light brown sugar, packed
¼ cup Karo Light Corn Syrup
1 teaspoon vanilla extract
¼ teaspoon Kosher salt
1½ cups pecan halves, chopped
For the Baked Crust Topping:
1 9-inch frozen pie crust
For the Ice Cream Filling:
8 oz. cream cheese, room temperature
8 oz. sweetened condensed milk
1 tablespoon vanilla extract
2 cups heavy whipping cream, whipped to stiff peaks
¼ cup Karo Light Corn Syrup
Instructions
- Step 1: Grease a 9-inch springform pan. In a bowl, mix the graham cracker crumbs and melted butter until combined.
- Step 2: Press the crumb mixture into the bottom and up the sides of the prepared pan. Refrigerate for 45-60 minutes.
- Step 3: Preheat the oven to 400°F. Break the frozen pie crust into various-sized pieces and spread them on a parchment-lined baking sheet.
- Step 4: Bake for 10-15 minutes, or until golden and crisp. Let them cool completely, then crush them into crumbs, leaving some larger chunks.
- Step 5: To make the pecan swirl, melt the butter in a medium saucepan over medium heat. Add the corn syrup and brown sugar, mixing until the sugar dissolves.
- Step 6: Stir in the vanilla and salt. Add the chopped pecans and stir until they are fully coated. Remove from heat and set aside to cool.
- Step 7: For the ice cream filling, beat the room temperature cream cheese in a large bowl or stand mixer until smooth.
- Step 8: Slowly mix in the sweetened condensed milk, corn syrup, and vanilla extract until the mixture is completely smooth.
- Step 9: Gently fold the whipped cream into the cream cheese mixture with a spatula until just combined.
- Step 10: Fold in ¾ of the cooled pecan swirl mixture and ¾ of the crushed pie crust crumbles. Mix only 3-4 times to create swirls.
- Step 11: Transfer the ice cream mixture into the chilled graham cracker crust and spread evenly.
- Step 12: Top with the remaining pecan swirl mixture and crushed pie crust crumbles.
- Step 13: Cover the pie with plastic wrap and then foil. Freeze for 6-8 hours or overnight until firm.
- Step 14: Before serving, let the pie sit at room temperature for 10-15 minutes. Use a hot, sharp knife to slice and serve.
Notes
Bake time for the pie crust pieces may vary depending on whether you use a regular or deep-dish crust.
For an extra treat, you can double the pecan swirl recipe and serve the extra sauce on the side.
- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: American