Zutaten für Pecan Crusted Ice Cream Pie With Caramel Sauce
- 1 large egg white
- 1/4 cup granulated sugar
- 1 cup pecan halves
- 2 cups coffee ice cream
- French Vanilla Ice Cream
- Dark Brown Sugar
- 1/2 cup evaporated milk
- 1 large egg yolk
- 1/4 cup light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
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Zubereitung von Pecan Crusted Ice Cream Pie With Caramel Sauce
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 1 large egg white, 1/4 cup granulated sugar, and 1 cup pecan halves until combined.
- Press the pecan mixture firmly into a well-greased 9-inch pie plate, forming an even crust.
- Bake for 12-15 minutes, or until lightly golden brown. Let cool completely before chilling.
- Once the crust is completely chilled, spread 2 cups of coffee ice cream evenly over the bottom of the crust.
- Top with 2 cups of vanilla ice cream.
- Freeze for at least 4 hours, or preferably overnight, until solid.
- While the pie is freezing, prepare the caramel sauce: In a small saucepan over low heat, combine 1/2 cup packed brown sugar, 1/2 cup evaporated milk, 1 large egg yolk, 1/4 cup light corn syrup, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and a pinch of sea salt.
- Whisk constantly until the mixture is smooth and begins to thicken, about 5-7 minutes. Do not boil.
- Remove the pie from the freezer a few minutes before serving. Pour the warm caramel sauce over the top.
- Garnish with extra pecan halves and a sprinkle of sea salt (optional). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
188g
Fat
61g
Carbs
19g
