This Ice Cream Pie with Easy Caramel Sauce is a creamy and easy recipe, which is made with your favorite ice cream and a unique, chewy pecan meringue crust. It’s the perfect make-ahead dessert, a crowd-pleasing treat that’s ideal for a party or special occasion.
Jump to RecipeIce Cream Pie Ingredients
A simple list for a show-stopping, semi-homemade dessert.
For the Pecan Meringue Crust:
- 1/4 cup egg whites (from about 2 large eggs)
- 1/4 cup sugar
- 1/4 tsp. salt
- 1 cup pecans, finely chopped
For the Filling:
- 2 pints (1 pint each of 2 different flavors) ice cream
For the Easy Caramel Sauce:
- 1 stick (1/2 cup) butter
- 1 cup packed brown sugar
- 1/2 cup half-and-half
- Pinch of salt
- 1 Tbsp. vanilla extract
How To Make Ice Cream Pie with Easy Caramel Sauce
A step-by-step guide to this wonderfully impressive and delicious dessert.
- Make the Caramel Sauce: In a saucepan over medium-low heat, melt the butter, brown sugar, half-and-half, and salt. Cook while whisking gently for 5 to 7 minutes, until the sauce has thickened. Remove from the heat, stir in the vanilla, and pour the sauce into a jar. Refrigerate until completely cold.
- Make the Pecan Meringue Crust: Preheat the oven to 350°F. In a clean mixing bowl, beat the egg whites on high speed until they are frothy. Gradually add the sugar and salt and continue to beat until the meringue is stiff and glossy. Gently fold in the finely chopped pecans.
- Bake the Crust: Spread the meringue mixture evenly into the bottom and up the sides of a non-glass pie pan. Bake for 15 to 20 minutes, until the crust is a deep golden brown. Crucially, allow the crust to cool completely on the counter.
- Assemble the Ice Cream Pie: Remove your ice cream from the freezer and let it soften on the counter for about 10-15 minutes, until it’s spreadable but not melted. Spread one pint of ice cream evenly over the bottom of the completely cooled crust. Spread the second pint of ice cream over the first flavor.
- Freeze Until Firm: Cover the pie with foil and freeze until it is very hard, at least 4 hours, or preferably overnight.
- Serve: To serve, cut the frozen pie into slices. Serve on individual plates with a generous spoonful of the cold caramel sauce drizzled over the top.
Recipe Tips
For the perfect, easy-to-slice ice cream pie.
- How to get a perfect meringue crust? The key is to beat the egg whites until they are very stiff. When you lift the beaters, the peak that forms should stand straight up without curling over. Also, be sure to let the crust cool completely before adding the ice cream to prevent it from getting soggy.
- Can I make this ahead of time? Absolutely! This is the ultimate make-ahead dessert. You can prepare the entire pie and the caramel sauce and keep them in the freezer and fridge, respectively, for up to a week before you plan to serve.
- What are the best ice cream flavors to use? The fun is in the combination! Classic pairings like coffee and vanilla, chocolate and peanut butter, or strawberry and chocolate are all fantastic.
- Why is the crust sticky? The meringue-based crust will be a bit sticky and chewy, which is part of its unique and delicious charm! Don’t be alarmed; this is normal.
What To Serve With Ice Cream Pie
This decadent dessert is a star on its own.
A rich slice of this impressive ice cream pie is the perfect end to any meal, especially in the summer. It’s fantastic served with:
- An extra sprinkle of toasted, chopped pecans
- A dollop of fresh whipped cream
- A hot cup of black coffee or an espresso to cut the richness
How To Store Ice Cream Pie
Keeping your delicious dessert perfectly frozen.
- Freeze: The assembled ice cream pie must be stored in the freezer. Keep it well-covered with a layer of plastic wrap and then a layer of foil to prevent freezer burn. It will keep well for up to 2 weeks.
Ice Cream Pie Nutrition Facts
An estimated guide per slice.
- Calories: 650 kcal
- Carbohydrates: 75 g
- Protein: 9 g
- Fat: 38 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Finely chopped walnuts or almonds would be a great substitute for the pecans and would provide a similar delicious, nutty, and chewy crust.
You can, but the unique chewy, meringue-style crust is a signature part of this recipe. If you use a store-bought crust, a pre-baked graham cracker or chocolate cookie crust would be the best option.
The caramel sauce will thicken significantly in the refrigerator. You can either let it sit at room temperature for about 30 minutes to soften, or you can gently rewarm it in the microwave in 10-second bursts until it reaches a pourable consistency again.
Try More Recipes:
- Caramel Pumpkin Gingersnap Cheesecake Recipe
- Cookie-Coated Caramel Apples Recipe
- Chocolate Butterscotch Caramel Bars Recipe
Ice Cream Pie with Easy Caramel Sauce Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes25
minutes650
kcalAn easy and impressive make-ahead dessert, this Ice Cream Pie features a unique and chewy pecan meringue crust, two layers of your favorite ice cream, and a rich, homemade caramel sauce.
Ingredients
Crust: 1/4 cup egg whites, 1/4 cup sugar, 1 cup finely chopped pecans, 1/4 tsp salt.
Filling: 2 pints of ice cream (two different flavors).
Caramel Sauce: 1 stick butter, 1 cup brown sugar, 1/2 cup half-and-half, pinch of salt, 1 Tbsp vanilla.
Directions
- Caramel: In a saucepan, cook the butter, brown sugar, half-and-half, and salt over medium-low heat for 5-7 minutes, whisking until thickened. Stir in the vanilla. Cool completely, then chill in the fridge.
- Crust: Preheat oven to 350°F. Beat the egg whites until frothy. Beat in the sugar and salt until stiff peaks form. Fold in the chopped pecans.
- Spread the meringue mixture into the bottom and up the sides of a non-glass pie pan.
- Bake for 15-20 minutes until golden. Let the crust cool completely.
- Assemble: Let your ice cream soften for about 10-15 minutes. Spread one pint of ice cream into the cooled crust. Top with the second pint of ice cream.
- Cover with foil and freeze for at least 4 hours, until very hard.
- Serve slices of the frozen pie drizzled with the cold caramel sauce.
Notes
- Allowing the crust to cool completely before adding the ice cream is crucial to prevent it from melting and making the crust soggy.
- The meringue crust is naturally sticky and chewy, which is part of its charm.
- This is the perfect make-ahead dessert, as both the pie and the sauce can be prepared days in advance.
- Don’t be afraid to experiment with your favorite ice cream flavor combinations!
