Ingredients: |
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 qt. peach ice cream, slightly softened
1 c. pecans, toasted, coarsely chopped
1 . pecan halves, toasted
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Directions: |
Directions:Crust: Preheat over to 325'. Butter 9" springform pan. 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 pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.
Carmen sauce: Combine sugar and 1/2 c. water in medium saucepan. Stir over medium 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). Stir over low heat until any Carmen 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 c. cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart of 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, about 10 minutes. Spread remaining ice cream over caramel. 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 top of tie. Freeze pie until frozen solid, at least 4 hours. Can be made up to 5 days ahead. refrigerate remaining caramel sauce.
Rewarm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie stand at room temperature about 10 minutes. Remove pan sides. Serve pie with warm sauce. |
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