For the No-Churn Vanilla Ice Cream (recipe yields 1 quart)
2 cups heavy cream
1 cup sweetened condensed milk
¼ cup milk
¼ cup Karo® Light Corn Syrup
2 teaspoons vanilla extract
¼ teaspoon salt
Directions
For the Pecan Pie
Preheat the oven to 350°F. Place a rimmed cookie sheet on the center rack in the oven while preheating.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
Pour filling into the unbaked pie crust or frozen pie crust.
Carefully place the pie on the preheated cookie sheet on the center rack of the oven and bake for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on a wire rack before serving.
HIGH ALTITUDE ADJUSTMENTS: Reduce sugar to ⅔ cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
For the No-Churn Vanilla Ice Cream (recipe yields 1 quart)
Place the cold cream in a large bowl and use a hand mixer to blend on high speed until soft peaks form (about 1–2 minutes). Scrape down the bowl and beat for about 30 seconds more until stiff peaks form.
In a separate bowl, mix together the sweetened condensed milk, milk, Karo® Corn Syrup, vanilla, and salt. Mix together until homogenous and smooth.
Drizzle half of the milky mixture over the whipped cream and use a rubber spatula to fold the ice cream. Add the rest of the milk mixture, repeatedly folding gently until no streaks of milk remain and everything is combined.
Spoon the ice cream into a 1 lb. loaf pan lined with parchment paper or plastic wrap. Place in the freezer for at least 6 hours to set before enjoying!
To Assemble
Slice the Homemade Pecan Pie once cooled. Then top it with one scoop of the No-Churn Vanilla Ice Cream. Serve and enjoy.
RECIPE TIPS: Pie is done when center reaches 200°F. Tap the center surface of the pie lightly—it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
Preheat the oven to 350°F. Place a rimmed cookie sheet on the center rack in the oven while preheating.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
Pour filling into the unbaked pie crust or frozen pie crust.
Carefully place the pie on the preheated cookie sheet on the center rack of the oven and bake for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on a wire rack before serving.
HIGH ALTITUDE ADJUSTMENTS: Reduce sugar to ⅔ cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
Place the cold cream in a large bowl and use a hand mixer to blend on high speed until soft peaks form (about 1–2 minutes). Scrape down the bowl and beat for about 30 seconds more until stiff peaks form.
In a separate bowl, mix together the sweetened condensed milk, milk, Karo® Corn Syrup, vanilla, and salt. Mix together until homogenous and smooth.
Drizzle half of the milky mixture over the whipped cream and use a rubber spatula to fold the ice cream. Add the rest of the milk mixture, repeatedly folding gently until no streaks of milk remain and everything is combined.
Spoon the ice cream into a 1 lb. loaf pan lined with parchment paper or plastic wrap. Place in the freezer for at least 6 hours to set before enjoying!
Slice the Homemade Pecan Pie once cooled. Then top it with one scoop of the No-Churn Vanilla Ice Cream. Serve and enjoy.
RECIPE TIPS: Pie is done when center reaches 200°F. Tap the center surface of the pie lightly—it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.
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@grandbabycakes