Recipe

Turtle Ice Cream Pie Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 8 months, 1 week ago this sounds and looks wonderful... the recipe and photo are from Bon AppÃ©tit \| March 2009 Prep:25m Cook:12m Servings:8	Peetabear
	pie turtle ice cream pie

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Fans

aussie_mea

karlyn255

henrie

morninlite

Ingredients

Crust:

1 1/2 cups pecan halves or pieces (6 to 7 ounces), toasted, divided

3/4 cup graham cracker crumbs (about 5 whole graham crackers, finely crushed in resealable plastic bag)

1/4 cup sugar

6 tablespoons (3/4 stick) unsalted butter, melted

Sauce and filling:

3/4 cup (packed) dark brown sugar

3/4 cup heavy whipping cream

3 tablespoons dark corn syrup

3 tablespoons unsalted butter

1/2 teaspoon vanilla extract

1/4 teaspoon salt

2 pints (4 cups) premium vanilla ice cream, divided

Ganache topping:

5 1/2 ounces bittersweet chocolate, chopped

1/2 cup heavy whipping cream

1 1/2 tablespoons dark corn syrup

3/4 teaspoon vanilla extract

Pinch of salt

Directions

For crust:

Preheat oven to 350Â°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.

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Comments

aussie_meat_pie 8 months, 1 week ago said:
I know who will love this thanks for posting another great recipe :)

karlyn255 8 months, 1 week ago said:
Yes me! I will love it!

henrie 8 months, 1 week ago said:
Oh my gosh Peeta, I'm speechless, this is incrediable. You have my 5, I wish I had a piece of it right now. Soooooooooooo good, thank you for sharing such a great recipe.

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