Caramel Chocolate Pecan Ice Cream Pie Recipe

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• 1. step 1Preheat oven to 350 degrees. Spread the pecans on a baking sheet and set aside.
  2. step 2Place the graham crackers in a food processor and crush. Add sugar and process until finely ground. Add the melted butter and pulse until the mixture has the texture of wet sand. Press into a 9-inch pie plate and use the bottom of a measuring cup and your fingers to firmly pack the crumbs into the bottom and sides of the pan.
  3. step 3Bake the dough and pecans on separate racks in the oven until the dough is set and the pecans are toasted, about 8 minutes. Transfer the pecans to a small bowl and let cool completely. Transfer the pie plate to a rack and let cool until almost room temperature, about 20 minutes (the pan will be warm but not hot when placed in the freezer). Freeze the dough until firm and cold, about 10 minutes.
  4. step FourScoop the chocolate ice cream into the batter and spread it out in an even layer. Scatter half of the pecans over the ice cream and pour in 3 tablespoons each of caramel sauce and chocolate sauce. Freeze until firm, about 2 hours.
  5. step FiveScoop the dulce de leche ice cream over the pie and spread it in an even layer. Scatter remaining pecans over ice cream. Pour in remaining 3 tablespoons each of caramel sauce and chocolate sauce. Freeze until firm, at least 4 hours.