Coffee Turtle Ice Cream Pie

This recipe is an oldie but a goodie. The last time I made a version of it was waaaaaay back in 2009. Y'all. How does time pass so quickly that a loved recipe doesn't make a return for 10 years?

Anyway, I was so happy that Jack pulled it from my recipe archives to have this summer. Mr. E requested an ice cream pie for Father's Day, so the timing couldn't have been more perfect.

My mom used to request a Baskin-Robbins turtle ice cream pie for her birthday every year. I wish I could make this one for her now. ♥

You might have noticed that we have a thing for ice cream pies around here. I mean, what's not to love? Most recently, there was the Chocolate Caramel Hazelnut Ice Cream Pie. Before that...Chocolate Peanut Butter Ice Cream Pie and Chocolate Amaretti Ice Cream Pie.

While those pies take mere minutes to put together, this one is a little more a labor of love. You'll make the crust, you'll make the caramel sauce, you'll make the ganache, you'll spread four layers of ice cream. Is it worth it? YES. You guys! LOOK at that caramel sauce!!!

You can make this pie with any ice cream. The recipe calls for two pints...or "pint-ish" since pints are not what they used to be. I used coffee as one of the ice cream flavors because it's my husband's favorite, and vanilla for the second. You could use all vanilla or a vanilla/dulce de leche mix. I dare say chocolate would be over the top and fabulous here. Whatever you choose, grab high-quality ice creams.

Turtle anything means pecans. Start by toasting them. You'll use these in the crust and the topping.

The crust comes together in the food processor. Easy peasy.

Next, you'll make the caramel sauce. This is a dark caramel sauce made with dark brown sugar. I don't typically use dark brown sugar, but the richness really shines through when layered with the ice cream. The sauce is just enough for layering and decorating the top, so try to refrain from too much "testing."

For easy spreading of the ice cream, let it sit at room temperature for 5 minutes. Stir until smooth, then spread. I prefer letting it soften at room temperature to using the microwave.

Each layer of ice cream gets topped with some of the caramel sauce. You'll freeze the pie between layers. Like I said, labor of love.

The entire pie is topped with a thick layer of homemade ganache. This is what separates the men from the boys...or this pie from any other ice cream pie. Oh baby.

Pipe the remaining caramel on top and sprinkle with some of the toasted pecans. Because the pie needs a few hours in the freezer to set up, it's a great choice for a make-ahead dessert.

Coffee Turtle Ice Cream Pie
{adapted from Bon Appetit}

for the crust:
1 1/2 cups toasted pecan halves, divided
3/4 cup graham cracker crumbs
1/4 cup sugar
pinch kosher salt
6 tablespoons unsalted butter, melted


for the caramel sauce:
3/4 cup packed dark brown sugar
1/2 cup heavy cream
1 1/2 tablespoons corn syrup (light, not lite)
3 tablespoons unsalted butter
3/4 teaspoon vanilla
pinch kosher salt

for the ice cream:
1 pint* coffee ice cream
1 pint vanilla ice cream

*pints aren't quite pints anymore. Use pint-ish containers

for the ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 1/2 tablespoons corn syrup (light, not lite)
3/4 teaspoon vanilla
pinch kosher salt

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

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

Make the caramel. Place the brown sugar, cream, and corn syrup in a medium saucepan. Heat over medium, whisking frequently, until the mixture comes to a boil. Boil for 5 minutes, whisking occasionally. Remove from heat, whisk in the butter, vanilla, and salt. Set aside to cool completely.

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

Repeat with the remaining coffee ice cream, then the vanilla - freezing between layers. Do not add caramel to the final layer. Freeze.

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.

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

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

What's your favorite ice cream pie? 

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