Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Butter-Pecan Pie 3.7 (7) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 7 hrs 30 mins Servings: 8 This luscious ice cream dessert was inspired by old-fashioned pecan pie. Ingredients 1 cup pecans ¼ cup sugar ¾ cup all-purpose flour, (spooned and leveled) 2 tablespoons butter 2 pints butter-pecan ice cream, softened Directions 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. 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. 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 Print