Description
Few desserts capture pure indulgence quite like an ice cream pie. Now, imagine combining buttery pecans, silky chocolate, rich caramel, and creamy ice cream—all in one bite. That’s exactly what you get with this Tasty Caramel Chocolate Pecan Ice Cream Pie.
This frozen delight offers a beautiful mix of textures — the crunch of toasted pecans, the crisp cookie crust, and the smooth, sweet layers of caramel and chocolate. Perfect for summer barbecues, holidays, or anytime you want to impress with minimal effort.
Ingredients
For the Crust:
1 ½ cups (150 g) crushed chocolate cookies (like Oreos, without filling)
6 tablespoons (85 g) unsalted butter, melted
2 tablespoons granulated sugar
For the Filling:
1 pint (about 2 cups or 475 ml) vanilla ice cream, softened
1 pint (about 2 cups or 475 ml) chocolate ice cream, softened
¾ cup (180 ml) caramel sauce (store-bought or homemade)
½ cup (80 g) chopped pecans, toasted
½ cup (90 g) mini chocolate chips or chunks
For the Topping:
½ cup (120 ml) caramel sauce
¼ cup (60 ml) hot fudge sauce
¼ cup (30 g) pecan halves or chopped pecans (for garnish)
Whipped cream (optional, for serving)
Instructions
Step 1: Prepare the Crust
Crush chocolate cookies into fine crumbs using a food processor or by rolling them in a zip-top bag.
In a medium bowl, combine cookie crumbs, melted butter, and sugar. Mix until it resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan.
Freeze for 20 minutes to set.
Step 2: Toast the Pecans
Preheat oven to 350°F (175°C).
Spread chopped pecans on a baking sheet and toast for 6–8 minutes, stirring halfway.
Cool completely before using.
Step 3: Assemble the Layers
Spread softened chocolate ice cream evenly into the crust.
Drizzle half the caramel sauce over it and sprinkle half of the pecans and mini chocolate chips.
Add the vanilla ice cream layer and smooth the surface.
Cover and freeze for 4–6 hours, or overnight for best texture.
Step 4: Add the Finishing Touches
Let pie sit at room temperature for 10–15 minutes before serving.
Drizzle with remaining caramel and hot fudge sauce.
Garnish with pecans and whipped cream if desired.
Notes
Homemade caramel sauce adds a richer flavor than store-bought.
For easier slicing, warm your knife slightly before cutting.
You can prepare this dessert up to 1 month in advance and store it covered in the freezer.
- Prep Time: 25 minutes
- Cook Time: 8 minutes (toasting pecans)
- Category: Dessert
- Method: No-Bake / Freezer
- Cuisine: American
Nutrition
- Calories: 560
- Sugar: 39 g
- Sodium: 160 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
Keywords: Caramel Chocolate Pecan Ice Cream Pie, Frozen Dessert, No-Bake Pie, Easy Ice Cream Recipe, Summer Dessert