Coffee Turtle Ice Cream Pie
{adapted from Bon Appetit}
for the crust:
1 1/2 cups toasted pecan halves, divided
3/4 cup graham cracker crumbs
1/4 cup sugar
pinch kosher salt
6 tablespoons unsalted butter, melted
for the caramel sauce:
3/4 cup packed dark brown sugar
1/2 cup heavy cream
1 1/2 tablespoons corn syrup (light, not lite)
3 tablespoons unsalted butter
3/4 teaspoon vanilla
pinch kosher salt
for the ice cream:
1 pint* coffee ice cream
1 pint vanilla ice cream
*pints aren't quite pints anymore. Use pint-ish containers
for the ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 1/2 tablespoons corn syrup (light, not lite)
3/4 teaspoon vanilla
pinch kosher salt
Preheat oven to 350. Pulse 1 cup of the pecans (reserve the remaining and roughly chop) in a food processor until finely chopped. Add the graham cracker crumbs, sugar, and salt, and process until combined. On low speed, drizzle in the melted butter. Press into the bottom and sides of a 9-10" glass pie plate.
Bake for 12 minutes. If crust puffs up, press it down. Let cool, cover with foil, and freeze at least one hour, up to a few days.
Make the caramel. Place the brown sugar, cream, and corn syrup in a medium saucepan. Heat over medium, whisking frequently, until the mixture comes to a boil. Boil for 5 minutes, whisking occasionally. Remove from heat, whisk in the butter, vanilla, and salt. Set aside to cool completely.
When ready to assemble, spoon half of the coffee ice cream into a bowl. Let sit at room temperature for 5 minutes. Stir with a silicone spatula until smooth. Spread over the frozen crust. Drizzle 1/4 cup caramel sauce over the top. Freeze for 20 minutes.
Repeat with the remaining coffee ice cream, then the vanilla - freezing between layers. Do not add caramel to the final layer. Freeze.
Make the ganache. Place the chocolate, cream, and corn syrup in a bowl. Place over a pan of simmering water and stir until melted. Remove from heat and stir in the vanilla and salt. Let cool to room temperature.
Remove the pie from the freezer. Spread ganache over the top. Place in freezer while spooning remaining caramel into a piping bag. Snip the tip and pipe over the ganache. Sprinkle on the remaining pecans. Freeze at least 3 hours before serving.
Remove from freezer for 5-10 minutes before serving. A bench scraper will help with cutting. Serve.
Please visit the full blog post with more photos and details: https://www.bakeat350.net/2019/06/coffee-turtle-ice-cream-pie.html
