Pecan Pie Swirl Ice Cream Pie

Try this Pecan Pie Swirl Ice Cream Pie for the best of both worlds between traditional pecan pie and ice cream pie. It’s sweet, creamy, and studded with crunchy pecans in every bite.

Disclosure: I partnered with Karo^® Light Corn Syrup for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this. 

There’s something about family time that I will always cherish — being surrounded by loved ones, sharing laughs, telling stories, and most of all, eating delicious food together. I feel so fortunate to have a loving and supportive network of people around me.

A great dessert like pecan pie swirl ice cream pie is not only a family favorite, but it also brings back so many memories of my Big Mama. I hope you enjoy this recipe as much as I did, and maybe it will bring back some nostalgia for you as well!

What is pecan pie swirl ice cream pie?

One of my fondest memories of my grandmother was watching her make homemade pies when I was little. It came so naturally to her, almost as if baking was in her blood. She was quick, deliberate, and never spilled a drop!

This recipe is an ice cream pie with inspiration from Big Mama’s pecan pie. Let me be the first to tell you that each bite tastes like a little piece of heaven. It has a balanced sweetness and a smooth, creamy texture using the no-churn method and Karo^® Light Corn Syrup.

Corn syrup has always been a part of baking pecan pies with Big Mama, and each time I reach for Karo^®  Light Corn Syrup, it reminds me of her! Visit Karo for more information and ideas on how to use corn syrup in your baking.

Ingredients

• Graham cracker crumbs: To create a sweet, salty, and toasty crust, I use premade graham cracker crumbs or blended graham crackers. You can also use other biscuit cookies like digestive crackers, animal crackers, or even waffle cones.
• Butter: Added to both the graham cracker crust and the pecan pie swirl for a rich, velvety texture and flavor. Remember to use unsalted butter for better control over the final taste!
• Frozen pie crust: I disperse baked pie crust crumbles throughout the ice cream layer and on top of it for a true pecan pie feel. I don’t recommend skipping this component!
• Light brown sugar: Adds just the right amount of deep, complex, and caramelized elements that pecan pie is known for! If you don’t have light brown sugar, mix 1 cup of granulated sugar with 1 tablespoon of molasses for every cup you need.
• Karo^® Light Corn Syrup: I use Karo^® Light Corn Syrup to prevent ice crystal growth, creating a signature smooth, creamy, and gooey pecan pie swirl texture. When it comes to corn syrup, there is no brand I trust more than Karo^® Corn Syrup.
• Vanilla: I add vanilla extract to both the pecan pie swirl and the ice cream for extra creamy, sweet, and aromatic flavor enhancement. For the best results, use pure vanilla extract, not artificial.
• Kosher salt: Add a pinch of salt to bring out the flavors of the pecan pie filling.
• Pecans: For this recipe, I recommend roughly chopping your pecan halves so they are more evenly distributed throughout the ice cream.
• Cream cheese: To achieve a perfectly tangy ice cream layer, you’ve got to go with full-fat cream cheese y’all! Bring it to room temperature before you start.
• Condensed milk: Adds just the right amount of sweet creaminess to the ice cream layer. Just make sure it’s sweetened condensed milk!
• Heavy whipping cream: For an ultra-creamy pie, don’t forget the whipped cream! Use heavy whipping cream, and beat it until you see stiff peaks before mixing it in.

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.

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.

Serving suggestions

Not much is needed to serve alongside a rich and flavorful pie like this. But, you can take it up a notch with Homemade Whipped Cream, Chocolate Ganache, or Caramel Frosting if you’d like!

Tips and tricks

• 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.

What to do with leftovers

Don’t worry about ending up with too much ice cream pie since it stores great for days and days! 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! 

Additional recipes

Hungry for ice cream? Here are a few of Grandbaby Cakes’ most popular ice cream recipes:

• Peach Pie Ice Cream
• No-Churn Blueberry Ice Cream
• Homemade Strawberry Ice Cream
• Vanilla Ice Cream

Pecan Pie Swirl Ice Cream Pie

Try this Pecan Pie Swirl Ice Cream Pie for the best of both worlds between traditional pecan pie and ice cream pie. It’s sweet, creamy, and studded with crunchy pecans in every bite.

5 from 15 votes

Print Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Freeze 6 hours hrs

Total Time 8 hours hrs 30 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 12 servings

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

If you like, you can double the pecan syrup and serve on the side on top of the pie.

Nutrition

Calories: 713kcal | Carbohydrates: 54g | Protein: 8g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 381mg | Potassium: 294mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1405IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 1mg

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