Pecan Pie a la Mode

A scoop of vanilla ice cream melting over a slice of pecan pie.

5 from 6 votes

This classic homemade Pecan Pie with Vanilla Ice Cream is worth getting your hands dirty for! Each slice is rich, creamy, and crunchy, making it the perfect dessert for any occasion.

Prep Time20

Cook Time1

Freeze6

Total Time7 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 890kcal

Author: Jocelyn Delk Adams

Ingredients

For the Pie

1 cup Karo® Light Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1 1/2 cups pecans
9 inch deep-dish pie crust

For the Ice Cream

2 cups heavy cream
1 cup sweetened condensed milk
1/4 cup milk
1/4 cup Karo® Light Corn Syrup
2 teaspoons vanilla extract
1/4 teaspoon salt

Instructions

For the Pie

Preheat oven to 350°F. Place rimmed cookie sheet on the center rack in oven while preheating.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
Pour filling into unbaked pie crust or frozen pie crust.
Carefully place pie on the preheated cookie sheet on the center rack of oven and bake for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

For the Ice Cream

Place the cold cream in a large bowl and use a hand mixer to blend on high speed until soft peaks form. Scrape down the bowl and beat for about 30 seconds more until stiff peaks form.
In a separate bowl, mix together the sweetened condensed milk, milk, Karo® Corn Syrup, vanilla, and salt. Mix together until homogenous and smooth.
Drizzle half of the milky mixture over the whipped cream and use a rubber spatula to fold the ice cream. Add the rest of the milk mixture, repeatedly folding gently until no streaks of milk remain and everything is combined.
Spoon the ice cream into a 1-pound loaf pan lined with parchment paper or plastic wrap. Place in the freezer for at least 6 hour to set before enjoying.

Notes

Temperature: The pie is done when the center reaches 200°F. To test it, gently press on the center and it should spring back.
Browning: If the pie is browning too quickly, cover the edges with foil while it finishes baking.
High altitude: If you’re cooking at a high altitude, reduce the sugar to ⅔ of a cup and increase the butter to 3 tablespoons. Additionally, reduce the oven to 325°F.

Nutrition