Recipe

Peach-pecan Ice Cream Pie With Caramel Sauce Regular And Gluten Free Recipe

	Peetabear / All my dishes 6 months ago This pie can be either regular or gluten free... I love it when I can find a 'regular' recipe and it can easily be converted to gluten free...Lasaf has just posted a homemade peach ice cream recipe to go with this.....http://www.grouprecipes.com/947... More Prep:25m Servings:12	Peetabear
	ice cream pie glutenfreeversion

Does this look good? Yeah! / Nope

Fans

jett2whit

Ingredients

For crust

2 1/2 cups finely ground or crushed pecan shortbread cookies (such as Pecan Sandies; about 11 ounces) ******

1/4 cup (1/2 stick) unsalted butter, melted

For caramel sauce

2 cups sugar

1/2 cup water

1 1/4 cups whipping cream

3/4 teaspoon vanilla extract

2 quarts (or 4 pints) peach ice cream, slightly softened

1 cup pecans, toasted, coarsely chopped (about 4 ounces)

1 cup (about) pecan halves, toasted

*********

for Gluten Free use GF pecan cookies..... Pamela's has a cookie you can use

Directions

Make crust:

Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. 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 prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.

Make caramel sauce:

Combine sugar and 1/2 cup water in heavy medium saucepan. Stir over medium-low 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 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 pourable, about 1 hour.

Drizzle 1/4 cup 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 cup caramel sauce over ice cream. Freeze until caramel sets, about 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 cup caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. (Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.)

Rewarm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides. Serve pie with warm caramel sauce.

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Comments

lasaf 6 months ago said:
You are full of good recipes today. The Neely's have a recipe for peach icecream that would work well with this. If I can find it I will post it. Otherwise it is on the food network site.

jett2whit 6 months ago said:
Whoa - definitely a winner here!! Thanks for posting!

veggiangi 4 months, 1 week ago said:
:o sounds greeeeat

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