Subj : 8/18 I Scream Pie Day - 4
To   : All
From : Dave Drum
Date : Sat Aug 17 2024 16:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turtle Ice Cream Pie
 Categories: Dairy, Nuts, I scream
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Pecan halves/pieces; toasted
           - divided
    3/4 c  Graham cracker crumbs
    1/4 c  Sugar
      6 tb Unsalted butter; melted

MMMMM----------------------SAUCE & FILLING---------------------------
    3/4 c  (packed) dark brown sugar
    3/4 c  Heavy whipping cream
      3 tb Dark corn syrup
      3 tb Unsalted butter
    1/2 ts Vanilla extract
    1/4 ts Salt
      4 c  Premium vanilla ice cream;
           - divided
 
MMMMM----------------------GANACHE TOPPING----------------------------
  5 1/2 oz Bittersweet chocolate; chop'd
    1/2 c  Heavy whipping cream
  1 1/2 tb Dark corn syrup
    3/4 ts vanilla extract
        pn Salt
  
  CRUST: Set oven @ 350oF/175oC. Using on/off turns,
  finely chop 1 cup pecans in processor; transfer to
  medium bowl. Mix in graham cracker crumbs and sugar.
  Drizzle butter over; blend until evenly moistened. Press
  mixture firmly over bottom and up sides of 9" glass pie
  dish (not on rim).
  
  Bake crust until golden brown, about 12 minutes (if
  crust puffs, press firmly back into place). Cool crust
  completely. Wrap in foil and freeze at least 1 hour.
  
  DO AHEAD: Can be made 2 days ahead. Keep frozen.
  
  SAUCE & FILLING Bring first 3 ingredients to boil in
  heavy medium saucepan over medium heat, whisking until
  sugar dissolves. Boil caramel 5 minutes, whisking
  occasionally. Turn off heat; whisk in butter, vanilla,
  and salt. Cool completely.
  
  Slightly soften 1 cup vanilla ice cream in microwave on
  low in 10-second intervals. Spread ice cream evenly in
  frozen pie crust; spread 1/4 cup caramel over. Freeze
  pie until ice cream and caramel are firm, about 1 hour.
  Repeat with remaining vanilla ice cream in three 1-cup
  portions and caramel in two 1/4-cup portions. Freeze pie
  overnight. Cover and reserve remaining caramel at room
  temperature.
  
  GANACHE TOPPING: Combine chocolate, cream, and corn
  syrup in medium metal bowl. Place over saucepan of
  simmering water and whisk until melted and smooth.
  Remove from heat. Whisk in vanilla and salt. Cool
  ganache at room temperature until thick but still
  pourable, about 30 minutes.
  
  Pour ganache evenly over frozen pie. Sprinkle with
  remaining 1/2 cup pecans. Freeze until ganache is firm,
  at least 45 minutes. Drizzle decoratively with 1/4 cup
  reserved caramel. DO AHEAD Can be made 2 days ahead.
  Cover and keep frozen. Cover and chill remaining
  caramel.
  
  Let pie stand 10 minutes at room temperature. Rewarm
  remaining caramel, stirring over low heat. Cut pie into
  wedges and serve with caramel.
  
  To remove the first piece of pie, slide the knife
  between the crust and the dish all the way around the
  pie. Then cut out the first slice, being sure to cut
  through the crust completely.
  
  By Sarah Patterson Scott
  
  RECIPE FROM: https://www.bonappetit.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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