Turtle Ice Cream Pie

Hello everyone!
I made this treat almost one month ago, and I am just getting around to posting it now! I know, it is ridiculous, and I have no excuses! But please do excuse the bad photos because this dessert was consumed at a food party, and I didnt have the chance/or the time to think of taking pictures of it! Either way, it was delicious and I would definitely make it again, but do a few things differently.
The flavours were amazing and the homemade caramel is the key. You could easily substitute a storebought caramel sauce, but  I would recommend that you try to make the homemade one! It is really not that difficult and I think it really brings everything together.
I made mine in a glass pie plate and it was very hard to get it out of the plate when it came time for serving. I would probably make it in a springform pan next time, or line the bottom of the pie plate with parchment paper.Also, the layering of the ice cream does take some time, and in total, I made this pie over the span of three days. It is really not something that you can make on the fly. With that in mind, it is not difficult to put together, just requires a bit of time.
The crust on this pie is ridiculously good and I would definitely consider using it again for something like a cheesecake. You can use whatever flavour of ice cream that you want. I ended up alternating layers of vanilla and dulce de leche. I wanted to use coffee instead of vanilla, but couldn’t find it on time! I think that may have created more of a distinction between the flavours, because the vanilla and dulce de leche kind of just combined into one, especially with the caramel sauce in between! Still very good, but I felt a little dissapointed after all the time spent making the layers!
 
Turtle Ice Cream Pie
Adapted from Epicurious
 
 Crust:
  • 1 1/2 cups pecan halves or pieces, toasted
  • 3/4 cup graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
Caramel Sauce/Filling:
  • 3/4 cup (packed) dark brown sugar
  • 3/4 cup heavy whipping cream
  • 3 tablespoons corn syrup
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 pints (4 cups) ice cream

Ganache:

  • 5 1/2 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1 1/2 tablespoons dark corn syrup
  • 3/4 teaspoon vanilla extract
  • Pinch of salt
Crust:
Preheat oven to 350°F. Finely chop pecans, or pulse in food processor until desired texture (I chopped mine by hand so the pieces were a bit larger than if done in a food processor, but it added a little more texture to the crust). Combine graham cracker crumbs,pecans, and sugar. Pour melted butter over graham cracker mixture, and blend until completely moistened. Press mixture into bottom and sides of a pie plate or springform pan.
Bake until golden brown, about 12 minutes (once you take it out of the oven, it may puff up a little bit, just press it back down with a spatula. Cool completely. Wrap in foil and freeze at least 1 hour. Keep it in the freezer.
Sauce and Filling:
Bring brown sugar, whipping cream and corn syrup to boil in saucepan over medium heat, whisking until sugar dissolves. Boil for 5 minutes, whisking occasionally. Remove from heat. Whisk in butter, vanilla, and salt. Cool completely.
Soften 1 cup ice cream in microwave on low in 10-second intervals. Spread ice cream evenly over crust. Spread 1/4 cup caramel over ice cream. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat layers with same proportions with three one cup portions of ice cream, and two 1/4 cup portions of caramel. Freeze pie overnight. (This is really important, the ice cream will not solidify to an appetising texture in a few hours. This is why this cannot really be made the same day you plan to serve it)
For ganache:
Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool at room temperature until thick but still pourable, about 30 minutes.
Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Drizzle with some of remaining caramel sauce. Freeze until ganache is firm, at least 45 minutes.
 Serve with remaining caramel sauce.
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