Butter Pecan Ice Cream Pie

Products Used
Butter Pecan Ice Cream Pie Imperial


Pecan Graham Cracker Crust

Butterscotch Sauce

  • 1 1/2 cups Imperial Sugar Light Brown Sugar
  • 2/3 cup light corn syrup
  • 1/3 cup water
  • 1/4 cup unsalted butter
  • 1/8 teaspoon salt
  • 2/3 cup evaporated milk or heavy cream
  • 1 teaspoon vanilla extract

Buttered Pecans

  • 2 tablespoons salted butter
  • 1/2 cup pecans, roughly chopped


  • 1 1/2 quarts butter pecan ice cream, slightly softened


  1. Preheat oven to 350°F.
  2. Combine graham cracker crumbs, pecans, and brown sugar in a large bowl. Add melted butter, mixing until crumbs are evenly moistened. Press into 9-inch pie plate.
  3. Bake crust for 8-10 minutes to set. Remove from oven and cool completely.
  4. In a medium saucepan over medium heat, mix brown sugar, corn syrup, water, butter, and salt together until butter is melted.
  5. Bring mixture to a boil, do not stir, and let it cook until it reaches 236°F (soft ball stage).
  6. Remove from heat and stir in evaporated milk and vanilla.
  7. Pour into a heatproof jar and set aside to cool completely.
  8. Melt butter in a small skillet over medium heat. Add chopped pecans and toast for 3-5 minutes until fragrant. Remove from heat and cool completely.
  9. Spoon half of ice cream into cooled crust. Drizzle with 1/4 cup of butterscotch sauce. Sprinkle with half of buttered pecans. Spoon remaining ice cream on top and press into an even layer.
  10. Cover with plastic wrap and freeze for 12 hours.
  11. Remove plastic wrap and drizzle with additional 1/4 cup of butterscotch sauce. Sprinkle with remaining buttered pecans.
  12. Let pie stand for 5 minutes to soften slightly before slicing and serving.
Imperial Sugar Insight

There will be more butterscotch sauce than needed for the pie itself. Leftovers can be stored in refrigerator for up to 1 month.

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.

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