Ingredients
1 cup pecan halves
4 mini, individual graham cracker pie shells
1 pint butter pecan ice cream
Caramel sauce, for sundaes
Whipped cream, canister
Method
Sources
📖
RecipeNLG
dataset
📖
Recipes1M
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Compressor-free churner for gelato, sorbet, frozen yogurt
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Compressor-free churner for gelato, sorbet, frozen yogurt
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Classic rock salt ice cream maker — hand-crank summer tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Toast pecans over moderate heat then reserve. Place pie shells on a small tray. Soften ice cream in microwave on high for 20 seconds. Fill pie shells with ice cream, mounding each shell up. Smooth edges of the ice cream pies and freeze 20 minutes to set. Remove lid of the caramel sauce and warm it, 1 minute on high. Top pies with caramel sauce and lots of toasted pecans and whipped cream.