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Pecan Crust Ice Cream Pie with Caramel Sauce

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  • Author: MaureenHaddock
  • Total Time: 20 minutes
  • Yield: 6 servings


This delicious ice cream dessert begins with a 4 ingredient crust, grocery store ice cream, and finishes with warm caramel sauce. The original recipe came from The Best of Bridge Ladies, and I thank them with every bite!


Ingredients for Crust:

1 egg white (Save yolk for sauce)

1 teaspoon salt

1/4 cup sugar

1 1/2 cups pecans or walnuts, finely chopped

1 pint of coffee ice cream

1 pint of vanilla ice cream

(I used almost 2 litres of butterscotch ripple)

Instructions for Crust:

Don’t worry—it’s easy! I often grind the pecans the day before. You can use a hand grinder, a food processor, or a knife and cutting board.

When ready to make the crust, beat the egg white with salt until stiff. Gradually add the sugar and fold in the finely ground pecans. Spoon the mixture into a well-buttered 9” pie pan or springform pan. Prick the bottom in 8 or 10 places. I prefer using a spring-form pan lined with parchment paper. I leave tabs for easy removal from the pan.

Bake the crust at 400°F for 10 to 12 minutes, being careful not to overbake. Cool the crust and refrigerate it. When ready to fill, soften the ice cream and spread it on the crust. Freeze.


Ingredients for Caramel Sauce:

⅔ cup dark brown sugar

¼ cup evaporated milk

¼ cup butter

⅓ cup Rogers Golden Syrup

1 egg yolk

1 teaspoon vanilla


Instructions for Sauce:

Mix all ingredients in a double boiler. Cook for 5 minutes or until slightly thickened, stirring constantly. This sauce doesn’t boil and will continue to thicken once removed from the heat. Stir constantly. Serve while hot, over the frozen pie. 


 I remove the dessert from the springform pan and place it on a cutting board for easy cutting. If individual servings are left, store them in small containers in the freezer. Pour sauce over the pieces. It freezes well. The sauce also reheats well.


  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Desserts

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