Pecan Pie Ala Mode Recipe
House-made with Arbuckle’s ice cream, whipped cream
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Ingredients
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Pecan Pie
Ice Cream
Whipped Cream
Method
Pecan Pie
- 1
- 2
Toast the Pecans
Spread the pecans on a baking sheet and toast them in the preheated oven for 8-10 minutes, until fragrant. Remove and let cool.
- 3
Make the Filling
In a saucepan over medium heat, melt the stick of unsalted butter. Once melted, remove from heat and stir in granulated sugar, brown sugar, corn syrup, and salt until well combined.
- 4
Add Eggs and Vanilla
Allow the mixture to cool slightly, then whisk in the eggs, one at a time, followed by the vanilla extract.
- 5
Combine and Pour
Fold in the toasted pecans into the filling mixture. Pour the filling into the prepared pie crust.
- 6
Bake
Bake in the preheated oven for 60-70 minutes, or until the filling is set and the top is lightly golden.
- 7
Cool
Once baked, let the pie cool at room temperature for at least 2 hours before slicing.
Whipped Cream
- 8
Prepare the Whipped Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- 9
Whip the Cream
Using an electric mixer, whip the mixture on high speed until soft peaks form, about 3-5 minutes.
Assembly
- 10
Serve the Pie
Slice the cooled pecan pie into wedges and serve each slice topped with a scoop of Arbuckle’s ice cream and a generous dollop of whipped cream.
