Y’all I created a bomb mash up of pecan pie and ice cream making my pecan pie swirl ice cream pie. The ice cream is a no-churn vanilla that I fold with a pecan filling, caramel and pie crust. It’s a straight up hit.
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How to make pecan pie swirl ice cream pie
Step 1: Make the graham cracker crust
Thoroughly grease a 9-inch springform pan. In the meantime, whisk the graham cracker crumbs and melted butter together in a mixing bowl until combined. Press the crust mixture into the bottom and sides of the prepared pan, then chill it in the fridge for around an hour.
Step 2: Bake the crust crumbles
Preheat the oven to 400 degrees F and line a baking pan with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces evenly on the prepared pan. Bake them until golden brown, crisp, and fragrant, then set the pan aside to completely cool.
Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.
Step 3: Mix the pecan pie swirl
Melt the butter in a saucepan over medium heat. Once the butter has melted, mix in the Karo® Light Corn Syrup and brown sugar until the sugar dissolves. Next, add the vanilla and salt. Stir everything together, continuing to mix until well combined.
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Stir in the pecans, making sure the sauce completely covers all of the nuts. Allow the mixture to cool while you work on the ice cream filling.
Step 4: Make the ice cream layer
Add cream cheese to the bowl of a stand mixer, or a medium-sized bowl if you’ll be using a hand mixer. Beat on medium-high speed, then slowly add in condensed milk and vanilla extract, continuing to mix until the mixture is completely smooth. Turn off the mixer and fold the whipped cream into the mixture using a spatula.
Step 5: Assemble the pie
Carefully fold three-quarters of the pecans into the batter, only folding until the pecans have distinctly swirled through the batter. Repeat the same step with three-quarters of the crust crumbles.
Transfer the ice cream mixture to the pie crust and spread it out evenly. Top the ice cream with the remaining pecans and crust crumbles, then freeze the pie for 6-8 hours. When you’re ready to serve this pecan pie swirl ice cream pie, use a hot sharp knife to cut slices.
Pecan Pie Swirl Ice Cream Pie Recipe
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Ingredients
For the Bottom Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter melted
For the Crust Crumbles
- 9 inch frozen pie crust
For the Pecan Pie Swirl
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar packed
- 1/4 cup Karo® Light Corn Syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/2 cups pecan halves chopped
For the Ice Cream
- 8 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1 tablespoon vanilla extract
- 2 cups heavy whipping cream whipped to stiff peaks
Instructions
For the Bottom Crust
- Thoroughly grease a 9 inch springform pan. Next in a medium sized bowl, whisk graham cracker crumbs and melted butter together until combined.
- Press crust mixture into the bottom (and sides) of the pan. Refrigerate for 45-60 minutes.
For the Crust Crumbles
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan.
- Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.
- Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.
For the Pecan Pie Swirl
- In a medium sized saucepan, over medium heat add the butter and let it start to melt. Once the butter has melted or is mostly melted add the Karo® Light Corn Syrup and brown sugar. Mix until sugar has dissolved. Then add the vanilla and salt. Stir together everything and continue to mix until the mixture is well blended. Careful that the heat isn’t too high.
- Stir in the pecans The pecans should be evenly coated in the syrup mixture. Allow the mixture to cool while you work on the ice cream filling.
For the Ice Cream
- Add cream cheese to the bowl of a stand mixer or medium sized bowl if using a hand mixer.
- Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
- Turn off the mixer and fold whipped cream into cream cheese mixture using a spatula.
To Assemble
- Carefully fold 3/4s of the pecans into the batter only folding 3-4 times just until the pecans have distinctly swirled through the batter.
- Repeat with 3/4s of the crust crumbles.
- Transfer the ice cream mixture to the pie crust and spread evenly.
- Top with the remaining pecans and crust crumbles.
- Freeze for 6-8 hours. When ready to serve, use a hot sharp knife to cut slices then let defrost for 10-15 minutes and serve.
Notes
What to do with leftovers
All you have to do is cover the pie or wrap slices individually, then store them in the freezer for up to 8-9 days. I find that slicing and wrapping the pieces individually is easier than cutting them when I’m hungry. But, the choice is yours!Nutrition
Recipe Tips
- Room temperature: Bring the cream cheese to room temperature before beating it. This will ensure it’s properly aerated and whipped into a light consistency.
- Press the crust: Firmly press the pie crust into the tin before building the rest of the pecan pie swirl ice cream pie.
- Hot knife: When cutting, it’s best to use a hot, sharp knife for clean, even slices. You can run the knife under hot water before cutting the pie for the best results.
- Full whip the cream: Before adding the whipping cream to the cream cheese mixture, whip it until you see stiff peaks. This helps achieve an ice cream layer that’s rich and creamy without being overly dense.
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Can this be made without the corn syrup? There is an allergy to this in my household.
I have not tried this recipe without corn syrup, so I am not sure! Sorry, I know that’s not that helpful!
However you can try using maple syrup.
Can I freeze it overnight instead of just 6-8 hours? Also when it’s freezing, is it covered? I noticed you said to cover for leftovers, so I’m just curious.
You can definitely freeze overnight. And cover if freezing with plastic wrap.
I made this pecan pie ice cream for my boys and they loved it! They’re huge ice cream fans! But my daughter is allergic to dairy, any suggestions for a substitute?
Thank you so much! You can try plant based alternatives to the cream cheese and sweetened condensed milk. I don’t have any specific suggestions as I have not made this recipe dairy free.
My kids and I had a blast making this. It turned out so good and is definitely an indulgent dessert we will be serving to guests in the future.
Thank you so much!
I have never done this recipe, and I can say that this is so delicious and look so easy to make.
This is a perfect treat to make for my kids. Yum!
We love these recipes that bring back so much nostalgia. It looks amazing and Big Mamma would be so proud that your made it. I just want to dive in. What a great dessert for a summer dinner. Creamy, crunching, and loads of delightful flavors! Well done! ❤️
Thank you so much!
I made this last night for friends and it was a huge hit! I’ll be making this all summer!
So glad everyone enjoyed it!