Pumpkin Caramel Pecan Chip Ice-Cream pie
Pie to die for! Yes, pumpkin pie but in ice-cream which is really easy to make. Caramel, toasted pecans and mini chocolate chips make this pie extra special. The only bad part about making this pie is “patience”, you can’t rush the freezing process, but its worth it. Make this little pie for Thanksgiving and your family will be asking for it every year.
1 graham cracker pie crust
1 jar of caramel ice-cream topping
1/4 cup of mini chocolate chips
1 cup of toasted pecan
pumpkin ice cream
First begin by making the ice cream , follow recipe except leave out yogurt.
Toast pecans over the stove top by putting them in a small pan and turning to low and cooking for 5 min. tossing every so often. Do not put oil or butter in pan just the nuts.
When nuts are toasted chop half of the nuts and put in the crust. Sprinkle half of the mini chips on top of nuts and spread ingredient out evenly.
Pour about 1/4 cup of caramel on top of nuts and chips.
When ice cream is done pour into pie crust on top of caramel mixture spread with a spatula to even the ice-cream out.
After pie has froze for several hours add the caramel on top and then mini chips. Be careful not to pour too much caramel sauce on because it will want to over flow the sides
After the pie has been in the freezer for another hour pipe the whipped topping on. I used cool whip but you may use whipping cream.
Now add the final touch of whole roasted pecans on top of the cream. If you prefer to chop the nuts and sprinkle them
all over that would be pretty too.
Tip: When cutting an ice cream pie heat a tall glass of water in the microwave for a min., then dip knife into hot water and slice into pie. Each time you make a new cut dip the knife in hot water it will go into the ice cream much better.