Pecan Ice Cream Pie Recipe

This pecan ice cream pie recipe is the real deal this spring! Is so silky, creamy-cold, and very delicious! It has a nice pecan flavor and is very easy to prepare. Here is the recipe:

Pecan Ice Cream Pie

Servings 8 to 10


For the crust:

  • 34cup pecans
  • 12cups flour
  • 1⁄4 cup sugar
  • 1 egg yolk
  • 8 tablespoons butter (cubed, chilled)
  • 14cup ice-cold water

For the ice-cream and topping:

  • ¾ box vanilla ice cream (I used Breyers which is 2 QUART/1.89L)
  • 2 cups whole pecans (+ more to decorate)
  • 1 egg white
  • 2 tablespoons sugar


[the_ad id=”8317″]Instructions:

To make the crust:

  • Combine sugar and pecans in blender/food processor and mix until finely ground. Apply flour and pulse to combine. Put butter and process until crumbs form.
  • Then, apply ¼ cup cold water and egg yolk and process just until incorporated. Place to counter; knead into a disk and wrap in plastic wrap. Put in the fridge for 1 hour.
  • Preheat oven to 375°F/ 190°C/ Gas Mark 5.
  • Roll dough on a floured work surface, until ⅛” thick. Next, line a 9-inch pie plate with dough; prick with the tines of a fork over the bottom.
  • Place in the oven and bake until golden brown, around 20 minutes. Remove and allow to cool completely.
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To make the candied pecans:

  • In a mixing bowl, beat egg white until frothy and loose; apply sugar and pecans and toss until evenly coated. Next, apply an even layer to a lined baking sheet with parchment paper; place in the oven and bake for around 10 minutes or until lightly toasted and dry. Remove and allow to cool completely.

To make the pecan ice cream:

  • In a bowl, add the vanilla ice cream and candied pecans, combine and transfer ice cream mixture to pie crust, spread with a rubber spatula. Garnish with some whole pecans; and place in the freezer until set, at least 3 hours. Slice and serve.