2 cups heavy whipping cream, whipped to stiff peaks
¼ cup Karo® Light Corn Syrup
Directions
For the Bottom Crust
Thoroughly grease a 9-inch springform pan. Next, in a medium-sized bowl, whisk graham cracker crumbs and melted butter together until combined.
Press the crust mixture into the bottom (and sides) of the pan. Use a ½-cup measuring cup to help press down the crumb mixture and shape it on the side. Refrigerate for 45–60 minutes.
For the Crust Crumbles
Preheat the oven to 400°F and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan.
Bake for 10–15 minutes, or until golden brown, crisp, and fragrant. Remove from the oven. Bake time will vary depending on if you are using regular pie crust or deep-dish pie crust. Set aside to completely cool.
Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.
For the Pecan Pie Swirl
In a medium-sized saucepan, over medium heat, add the butter and let it start to melt. Once the butter has melted or is mostly melted, add the corn syrup and brown sugar. Mix until the sugar has dissolved. Then add the vanilla and salt. Stir together everything and continue to mix until the mixture is well blended. Be careful that the heat isn’t too high.
Stir in the pecans and allow the sauce to completely cover all of it. Remove from heat and allow the mixture to cool while you work on the ice cream filling.
For the Ice Cream
Add cream cheese to the bowl of a stand mixer or medium-sized bowl if using a hand mixer.
Beat on medium-high speed then slowly add in condensed milk, Karo® Corn Syrup, and vanilla extract and mix until completely smooth.
Turn off the mixer and fold whipped cream into the cream cheese mixture using a spatula.
To Assemble
Carefully fold ¾ of the pecan pie swirl into the ice cream batter only folding 3–4 times just until the pecans have distinctly swirled through the batter.
Repeat with ¾ of the crust crumbles. Reserve about ½ cup for the topping.
Transfer the ice cream mixture to the pie crust and spread it evenly.
Top with the remaining pecan swirl mixture and crust crumbles.
Cover with plastic wrap and foil.
Freeze for 6–8 hours or overnight. When ready to serve, use a hot sharp knife to cut slices, then let defrost for 10–15 minutes and serve.
Notes
If you like, you can double the pecan syrup and serve it on the side on top of the pie.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
2 cups heavy whipping cream whipped to stiff peaks
¼ cup Karo® Light Corn Syrup
Directions
Thoroughly grease a 9-inch springform pan. Next, in a medium-sized bowl, whisk graham cracker crumbs and melted butter together until combined.
Press the crust mixture into the bottom (and sides) of the pan. Use a ½-cup measuring cup to help press down the crumb mixture and shape it on the side. Refrigerate for 45–60 minutes.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan.
Bake for 10–15 minutes, or until golden brown, crisp, and fragrant. Remove from the oven. Bake time will vary depending on if you are using regular pie crust or deep-dish pie crust. Set aside to completely cool.
Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.
In a medium-sized saucepan, over medium heat, add the butter and let it start to melt. Once the butter has melted or is mostly melted, add the corn syrup and brown sugar. Mix until the sugar has dissolved. Then add the vanilla and salt. Stir together everything and continue to mix until the mixture is well blended. Be careful that the heat isn’t too high.
Stir in the pecans and allow the sauce to completely cover all of it. Remove from heat and allow the mixture to cool while you work on the ice cream filling.
Add cream cheese to the bowl of a stand mixer or medium-sized bowl if using a hand mixer.
Beat on medium-high speed then slowly add in condensed milk, Karo® Corn Syrup, and vanilla extract and mix until completely smooth.
Turn off the mixer and fold whipped cream into the cream cheese mixture using a spatula.
Carefully fold ¾ of the pecan pie swirl into the ice cream batter only folding 3–4 times just until the pecans have distinctly swirled through the batter.
Repeat with ¾ of the crust crumbles. Reserve about ½ cup for the topping.
Transfer the ice cream mixture to the pie crust and spread it evenly.
Top with the remaining pecan swirl mixture and crust crumbles.
Cover with plastic wrap and foil.
Freeze for 6–8 hours or overnight. When ready to serve, use a hot sharp knife to cut slices, then let defrost for 10–15 minutes and serve.
If you like, you can double the pecan syrup and serve it on the side on top of the pie.
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@grandbabycakes