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

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