• 8/18 Ice Cream Pie Day 1

    From Dave Drum@1:18/200 to All on Thu Aug 17 16:25:20 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Turtle Ice Cream Pie
    Categories: Dairy, Nuts, I scream
    Yield: 6 servings

    1 1/2 c Pecan halves/pieces; toasted
    - divided
    3/4 c Graham cracker crumbs
    1/4 c Sugar
    6 tb Unsalted butter; melted

    MMMMM---------------------SAUCE & FILLING-----------------------------
    3/4 c (packed) dark brown sugar
    3/4 c Heavy whipping cream
    3 tb Dark corn syrup
    3 tb Unsalted butter
    1/2 ts Vanilla extract
    1/4 ts Salt
    4 c Premium vanilla ice cream;
    - divided

    MMMMM----------------------GANACHE TOPPING----------------------------
    5 1/2 oz Bittersweet chocolate; chop'd
    1/2 c Heavy whipping cream
    1 1/2 tb Dark corn syrup
    3/4 ts vanilla extract
    pn Salt

    CRUST: Set oven @ 350+|F/175+|C. 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" 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.

    SAUCE & 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

    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

    Let pie stand 10 minutes at room temperature. Rewarm
    remaining caramel, stirring over low heat. Cut pie into
    wedges and serve with caramel.

    To remove the first piece of pie, slide the knife
    between the crust and the dish all the way around the
    pie. Then cut out the first slice, being sure to cut
    through the crust completely.

    By Sarah Patterson Scott

    RECIPE FROM: https://www.bonappetit.com

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