Coffee Turtle Ice Cream Pie by Udderly Ridiculous

Directions

1. Preheat oven to 350. Pulse 1 cup of the pecans (reserve remaining and roughly chop) in a food processor until finely chopped. Add the grahm cracker crumbs, sugar and salt and process until combined. On low speed, drizzle in melted butter. Press into the bottom and sides of a 9-10' glass pie plate.

2. Bake for 12 minutes. If crust puffs up, press it down. Let cool, cover with foil and freeze at least 1 hour, up to a few days. 

3. Make the caramel. Place the brown sugar, cream and corn syrup in a medium sauce pan. Heat over medium, whisking frequently until the mixture comes to a boil. Boil for five minutes, whisking occassionally. Remove from heat. Whisk in the butter, vanilla and salt. Set aside to cool completely.

4. 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 silcone spatula until smooth. Spread over the frozen crust. Drizzle 1/4 cup caramel sauce over the top. Free for 20 minutes. 

5. Repeat with the remaining carmel ice cream. Do not add the caramel to the final layer. Freeze.

6. 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. 

7. Remove the pie from the freezer. Spread ganache over the top. Place in freezer while spooning remaining caramel into a piping bag. Snip the tie and pipe over the ganache. Sprinkle on the remaining pecans. Freeze for at least 3 hours before serving. 

8. Remove from freezer at least 5-10 minutes before serving. A bench scraper will help with cutting. Serve.

This recipe is a partnership between Udderly Ridiculous and Bake at 350.