No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Butter-Pecan Pie

To soften ice cream quickly, cut it into chunks, and place in a microwave-safe bowl; heat in 10-second intervals, stirring between each, until it can be spread easily

  • prep: 30 mins
    total time: 7 hours 30 mins
  • servings: 8

advertisement

advertisement

Ingredients

  • 1 cup pecans
  • 1/4 cup sugar
  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons butter
  • 2 pints butter-pecan ice cream, softened

Directions

  1. Step 1

    In a food processor, finely grind 1/2 cup pecans with the sugar. Add flour and butter; process until moist clumps form. With wet fingers, press crust evenly into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 20 minutes. Preheat oven to 375 degrees.

  2. Step 2

    With a fork, prick bottom of crust all over. Bake until golden, 20 to 25 minutes (if crust puffs up, gently press down with the back of a spoon). Let cool completely.

  3. Step 3

    Spread ice cream evenly in cooled crust. Chop remaining 1/2 cup pecans; sprinkle on top. Freeze, covered loosely with plastic wrap, until firm, at least 6 hours and up to overnight.

Source
Everyday Food, July/August

advertisement

advertisement