Salted Caramel Ice Cream Pie
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This salted caramel ice cream pie is my go to dessert when I want something spectacular but don't have much time. With just 45 minutes from start to finish, it's honestly easier than you'd think. The pecans in the crust provide healthy fats and antioxidants while adding that wonderful nutty crunch. What I love most is that you can prep everything ahead, then simply assemble and chill. It's the perfect balance of indulgence and simplicity, delivering restaurant quality results without the stress.
Ella x
Ingredients
- 400 gice cream
- 120 gpecans
- 200 gsalted caramel sauce
- 150 mlheavy cream
- 250 ggranulated sugar(For caramel sauce)
- 60 gunsalted butter(For caramel sauce)
- 10 gsea salt(For caramel sauce)
- 4 piecesegg yolks(For caramel sauce)
- 30 gall-purpose flour(For crust)
- 20 gconfectioners' sugar(For dusting)
- 100 gunsalted chocolate(For garnish)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a pie dish that fits your oven's dimensions.
- 2
Prepare the crust by mixing the flour, confectioners' sugar, and a pinch of salt in a bowl. Add the unsalted butter and mix until the dough comes together. Press the dough into a pie dish and bake for 15 minutes.
Tip: Cool the crust completely before filling.
- 3
Make the salted caramel sauce by melting the unsalted butter and granulated sugar in a saucepan over medium heat. Add the sea salt and egg yolks, whisking constantly until the sauce thickens. Remove from heat and let cool slightly.
Tip: Strain the sauce through a fine-mesh sieve before using.
- 4
Chop the pecans and set aside. Scoop the ice cream into a blender or food processor and blend until smooth. Fold in the whipped heavy cream and chopped pecans.
Tip: Be gentle when folding the whipped cream to avoid deflating it.
- 5
Pour the ice cream mixture into the prepared crust and smooth the top. Drizzle the salted caramel sauce over the ice cream.
Tip: Use a spatula to create a swirly design with the caramel sauce.
- 6
Refrigerate the pie for at least 2 hours to allow the flavors to meld together.
Tip: Garnish with unsalted chocolate shavings before serving.
- 7
Slice the pie into wedges and serve chilled.
Tip: Dust with confectioners' sugar for extra elegance.
- 8
Serve immediately, as the ice cream will start to melt.
Tip: This pie is best served fresh, but it can be stored in the freezer for up to 2 days.
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