Pecan Swirl Ice Cream Pie
Gooey pecan pie meets creamy vanilla ice cream—a match made in dessert heaven.
For the Bottom Crust
For the Crust Crumbles
For the Pecan Pie Swirl
For the Ice Cream
For the Bottom Crust
  1. Thoroughly grease a 9-inch springform pan. Next, in a medium-sized bowl, whisk graham cracker crumbs and melted butter together until combined.
  2. 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
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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
  1. Add cream cheese to the bowl of a stand mixer or medium-sized bowl if using a hand mixer.
  2. Beat on medium-high speed then slowly add in condensed milk, Karo® Corn Syrup, and vanilla extract and mix until completely smooth.
  3. Turn off the mixer and fold whipped cream into the cream cheese mixture using a spatula.
To Assemble
  1. 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.
  2. Repeat with ¾ of the crust crumbles. Reserve about ½ cup for the topping.
  3. Transfer the ice cream mixture to the pie crust and spread it evenly.
  4. Top with the remaining pecan swirl mixture and crust crumbles.
  5. Cover with plastic wrap and foil.
  6. 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.
  1. If you like, you can double the pecan syrup and serve it on the side on top of the pie.