Peanut Butter-Pecan Praline Ice Cream Pie
Servings Per Recipe: 8
Calories from Fat
For the graham cracker crust: Place crumbs and sugar in a small bowl. Add melted butter and combine well. Press into bottom of 9-inch pie pan and up the sides.
For the fudge layer: Melt fudge sauce over low heat in a small saucepan. Spread on graham cracker crust – bottom only. Place in freezer for 1 hour.
For the pecan praline: Heat sugar, milk, and 2 tablespoons of water in a small saucepan to boiling, stirring constantly until mixture reaches 235°F on a candy thermometer. Remove from heat and stir in pecans, vanilla extract, and butter.
For the ice cream: Using an electric mixer, mix ice cream and peanut butter together on low speed until well blended. In 1 teaspoon increments, drop pecan praline mixture into ice cream and mix gently on low speed.
For the assembly and service: Place ice cream mixture into crust. NOTE: Mound ice cream high as it will settle during freezing process. Sprinkle chopped pecans on top of ice cream pie and freeze overnight.
Heat caramel and butterscotch topping together in a small saucepan over low heat. Cut pie and put on individual serving plates. Drizzle caramel/butterscotch topping on pie and serve.