Do Pecan Pie the Cool Way

Baking Family Traditions

Inspired by her grandmother, Jocelyn Delk Adams remixes generational recipes with a modern “grandbaby” twist and always adds her most important ingredient: love. Jocelyn wears many chef hats—she’s a baker, founder, author, national television personality, and brand ambassador, but her most cherished hat is mother.

Jocelyn Delk Adams @GrandbabyCakes

Pecan Swirl
Ice Cream Pie
Homemade Pecan Pie à la Mode
More Summer
Ice Cream

Pecan Swirl Ice Cream Pie

Gooey pecan pie meets creamy vanilla ice cream—a match made in dessert heaven.

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@grandbabycakes

Difficulty: Beginner
Yield: (1) 9-inch pie
Prep Time: 1 hour, 10 minutes
Chill Time: Freeze for 6–8 hours

Ingredients

For the Bottom Crust

2 cups graham cracker crumbs
½ cup butter, melted

For the Crust Crumbles

9-inch frozen pie crust

For the Pecan Pie Swirl

½ cup unsalted butter
½ cup light brown sugar, packed
¼ cup Karo^® Light Corn Syrup
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1½ cups pecan halves, chopped

For the Ice Cream

8 oz. cream cheese, room temperature
8 oz. sweetened condensed milk
1 tablespoon vanilla extract
2 cups heavy whipping cream, whipped to stiff peaks
¼ cup Karo^® Light Syrup

Instructions

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.

Jocelyn Delk Adams preparing the bottom crust

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.

Jocelyn Delk Adams making the ice cream batter and folding in the pecan pie swirl

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.

Jocelyn Delk Adams serving a slice of the finished pie

Note:

If you like, you can double the pecan syrup and serve it on the side on top of the pie.

Three images showing various steps of the baking process

Expand for Recipe

“Grab a bottle of Karo^® Corn Syrup and make both of these irresistible desserts fast and in a hurry! You won’t regret it.”

— Jocelyn Delk Adams

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