New This Month

Butter-Pecan Pie


This luscious ice cream dessert was inspired by old-fashioned pecan pie.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, July/August 2005


  • 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


  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. 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. 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.

Cook's Notes

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

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