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–+ servings

Turtle Sundae Ice Cream Pie

Sheila
Turtle Sundae Ice Cream Pie is a delicious, easy, recipe that will wow your friends and family!
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 822 kcal

Equipment

  • 9 inch pie plate

Ingredients
  

  • 1.75 quarts butter pecan ice cream substitute: vanilla ice cream
  • 3/4 cup hot fudge ice cream Topping
  • 3/4 cup caramel sauce
  • 1 cup pecans
  • 1 tbsp butter melted
  • 1/4 tsp kosher salt

Crust

  • 3 cups oreo cookie crumbs chocolate graham crackers or chocolate wafer cookies can also be used
  • 4 tbsp Butter melted
  • redi-whip topping for garnish
  • maraschino cherries for garnish

Instructions
 

  • Take ice cream out of freezer and let soften while starting on other components of the turtle sundae pie.
  • Place pecans in small skillet with 1 tbsp of butter and turn heat on medium high, toast pecans with butter for 5 minutes, remove pecans to a plate and sprinkle with salt. Let cool. Chop into smaller pieces.  (Don't let butter burn if pecans are looking toasty after only 2 or 3 minutes stop there.)
  • Place cookies (approximately 30 cookies) in food processor pulse until cookies are a fine crumble, drizzle in melted butter and continue to pulse another 15 seconds. Pour cookie crumbs into a 9 inch pie dish. Using your fingers press cookie crumbs evenly into the pie plate, making a cookie crust. Place in freezer for 15 minutes.
  • Measure out fudge and caramel sauce, heat in microwave for a few seconds so sauce is easy to pour and drizzle.
  • Remove crust from freezer and drizzle 1/4 cup of each sauce into the bottom of the crust (you can eyeball it), sprinkle with buttered pecans, scoop 1/2 of the ice cream into the shell and smooth out with a spatula, drizzle another 1/4 cup of each sauce over ice cream, sprinkle another layer of pecans, finish by spooning the last half of ice cream on top and smooth out with spatula. Drizzle last of the caramel and fudge sauce over the top, sprinkle with the remaining pecans, and place in freezer for 1 hour.
  • Cut into 8 pieces and garnish each with whip topping and a maraschino cherry.

Notes

Note: You can buy a pre made cookie crust, which makes this pie super easy to take to a party or picnic because you don't have to worry about bringing your dish home!  

Nutrition

Calories: 822kcalCarbohydrates: 78gProtein: 8gFat: 57gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 96mgSodium: 547mgPotassium: 349mgFiber: 4gSugar: 56gVitamin A: 26IUVitamin C: 0.2mgCalcium: 155mgIron: 0.3mg
Keyword caramel sauce, hot fudge sauce, ice cream, maraschino cherries, pecan, pie, whipped topping
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