Pecan Pie-Ice Cream Pie

Name: Pecan Pie-Ice Cream Pie
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 3 ⁄ 4 cup pecans; 1 ⁄ 4 cup sugar; 1 1 ⁄ 2 cups flour; 8 tbsp. butter, cubed and chilled; 1 egg yolk; 1 ⁄ 4 cup cold water; Vanilla Ice Cream; 1 egg white; 2 cups whole pecans, plus more to garnish; 2 tbsp. sugar

Serves
serves 8-10

MAXIME IATTONI

A new twist on the classic pecan pie: a nutty pressed pie crust is filled with a buttery, rich pecan-vanilla ice cream. Cashews, almonds, and especially peanuts make great substitutions, if you don't have pecans on hand.

Ingredients

For the Crust

³⁄₄ cup pecans
¹⁄₄ cup sugar
1 ¹⁄₂ cups flour
8 tbsp. butter, cubed and chilled
1 egg yolk
¹⁄₄ cup cold water

For the Pecan Pie-Ice Cream and Topping

Vanilla Ice Cream
1 egg white
2 cups whole pecans, plus more to garnish
2 tbsp. sugar

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Instructions

Step 1

Make the crust: Combine pecans and sugar in food processor and process until finely ground. Add flour and process to combine. Add butter and pulse until pea-size crumbles form. Add egg yolk and ¼ cup ice-cold water and pulse just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. Heat oven to 375°. On a floured work surface, roll dough until⅛" thick. Line a 9" pie plate with dough, and prick with the tines of a fork over the bottom; bake until golden brown, about 20 minutes, and then let cool completely.

Step 2

Make the candied pecans: Whisk egg white in a medium bowl until frothy and loose; add pecans and sugar and toss until evenly coated. Transfer to a parchment paper- lined baking sheet in an even layer, and bake until lightly toasted and dry, about 10 minutes. Let cool completely.

Step 3

Make the ice cream: Prepare Vanilla Ice Cream according to instructions. Once churned, stir candied pecans into ice cream, and then transfer ice cream to pie crust, smoothing the top with a rubber spatula. Decorate with more whole pecans, and freeze until set, at least 4 hours.

Make the crust: Combine pecans and sugar in food processor and process until finely ground. Add flour and process to combine. Add butter and pulse until pea-size crumbles form. Add egg yolk and ¼ cup ice-cold water and pulse just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. Heat oven to 375°. On a floured work surface, roll dough until⅛" thick. Line a 9" pie plate with dough, and prick with the tines of a fork over the bottom; bake until golden brown, about 20 minutes, and then let cool completely.
Make the candied pecans: Whisk egg white in a medium bowl until frothy and loose; add pecans and sugar and toss until evenly coated. Transfer to a parchment paper- lined baking sheet in an even layer, and bake until lightly toasted and dry, about 10 minutes. Let cool completely.
Make the ice cream: Prepare Vanilla Ice Cream according to instructions. Once churned, stir candied pecans into ice cream, and then transfer ice cream to pie crust, smoothing the top with a rubber spatula. Decorate with more whole pecans, and freeze until set, at least 4 hours.