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   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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