Pecan Pie-Ice Cream Pie

Pecan Pie Ice Cream Pie
Pecan Pie Ice Cream Pie
Pecans are mixed into the crust and the vanilla ice cream, ensuring each bite is filled with buttery, sweet nuts.Maxime Iattoni

A new twist on the classic pecan pie: a nutty pressed pie crust is filled with a buttery, rich pecan-vanilla ice cream. Cashews, almonds, and especially peanuts make great substitutions, if you don't have pecans on hand.

Pecan Pie-Ice Cream Pie
A new twist on the classic pecan pie: a nutty pressed pie crust is filled with a buttery, rich pecan-vanilla ice cream.
Yield: serves 8-10

For the Crust

  • 34 cup pecans
  • 14 cup sugar
  • 1 12 cups flour
  • 8 tbsp. butter, cubed and chilled
  • 1 egg yolk
  • 14 cup cold water

For the Pecan Pie-Ice Cream and Topping

  • Vanilla Ice Cream
  • 1 egg white
  • 2 cups whole pecans, plus more to garnish
  • 2 tbsp. sugar

Instructions

  1. Make the crust: Combine pecans and sugar in food processor and process until finely ground. Add flour and process to combine. Add butter and pulse until pea-size crumbles form. Add egg yolk and ¼ cup ice-cold water and pulse just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. Heat oven to 375°. On a floured work surface, roll dough until⅛" thick. Line a 9" pie plate with dough, and prick with the tines of a fork over the bottom; bake until golden brown, about 20 minutes, and then let cool completely.
  2. Make the candied pecans: Whisk egg white in a medium bowl until frothy and loose; add pecans and sugar and toss until evenly coated. Transfer to a parchment paper- lined baking sheet in an even layer, and bake until lightly toasted and dry, about 10 minutes. Let cool completely.
  3. Make the ice cream: Prepare Vanilla Ice Cream according to instructions. Once churned, stir candied pecans into ice cream, and then transfer ice cream to pie crust, smoothing the top with a rubber spatula. Decorate with more whole pecans, and freeze until set, at least 4 hours.