Salty, Malty Ice Cream Pie GW Fins
 
Prep time
Cook time
Total time
 
A light, but flavorful pie.
Author:
Recipe type: Ice cream pie
Cuisine: New Orleans
Serves: 10
Ingredients
  • For the crust:
  • ⅓ bag of pretzels, crushed
  • ¾ cup brown sugar
  • ⅓ cup flour
  • 1 stick of butter
  • For the salted carmel:
  • 1 cup sugar
  • 2 tbsp. water
  • 1 cup heavy whipping cream
  • 4 tbsp. butter
  • ½ tsp. sea salt
  • for the Filling:
  • ½ gallon Vanilla Bean ice cream
  • ½ cup Malted Milk Powder
  • ⅓ cup salted caramel sauce (make your own or you can use store-bought)
  • ½ tsp. salt
  • ¾ cup whipped cream
Instructions
  1. Take the vanilla bean ice cream out of the freezer to soften.
  2. For the crust:
  3. In a food processor crush the pretzels. Add the sugar and flour, pulse. Melt the butter and add to the pretzel mixture, mix until crumbs form.
  4. Pre-heat the oven to 350.
  5. Grease a 9in. springform pan. Add the pretzel mixture to the bottom and press the mixture evenly and about 2in. up the sides of the pan. Reserve some of the pretzel mixture for the top of the pie at the end. Bake the crust for 8-10 minutes. Let cool.
  6. For the salted caramel:
  7. In a small sauce pan over high heat add the sugar and water. You will stir the sugar constantly and need to be by the stove for the entire process. The sugar will start to harden, but keep stirring and it will become a liquid. The liquid will start turning brown. You want to stir until the desired amber color is achieved. This will burn fast, so make sure you are watching it and remove from heat right away. Let it sit for a few minutes to cool down a little. Add the heavy cream and stir constantly. It will bubble, but keep stirring. Add the butter until melted. If the mixture has cooled too much to melt the butter, put the pan back on the burner on low. Add the sea salt. Transfer the caramel to a glass jar and set aside. OR buy a jar of salted caramel sauce!
  8. In a large mixing bowl beat with an electric mixer ¾ cup of whipping cream until stiff peaks form.
  9. Add the ice cream. Mix the ice cream and whipping cream, until combined.
  10. Add the malted milk powder, salt and caramel, mix until combined and smooth.
  11. Pour the ice cream mixture over the crust.
  12. Cover with tin foil or plastic wrap and place in the freezer overnight.
  13. Take the pie out about 5 minutes before serving. Add some of the pretzel mixture to cover the top of the pie.
  14. Release from pan and cut pie shaped pieces.
  15. Drizzle some caramel sauce over each piece. Garnish with whipped cream. Add 1 to 2 chocolate covered pretzels and serve.
Recipe by People, Places and Pies at https://peopleplacespies.com/a-weekend-in-new-orleans-salty-malty-ice-cream-pie-gw-fins/