Enjoy making this easy pecan ball pie. Perfect for a group to share with all the flavors of this classic dessert.
Here's another one from our favorite old restaurant. Louis Tambellini's used to serve a great dessert called The Pecan Ball. It was a generous ball of vanilla ice cream that was rolled in chopped pecans. Chocolate sauce was drizzled over it. Then they added a little whipped cream and topped it with a Maraschino cherry.
I thought this would make a great dessert for the family but I decided to make it into a pie instead of making several balls for individual servings.
Did you know that pecans are one of the lower carb nuts? It's good to know but I really just love their flavor.
The pecan crust is baked to make sure it holds together.
After the crust cools you add the vanilla ice cream of your choice on top. I always go for a good vanilla bean ice cream.
Then drizzle the pie with hot fudge sauce and top it with more nuts.
Move it into the freezer until you are ready to serve.
Tip: You are going to need a few minutes to let the pie thaw a bit before cutting into it. A knife dipped in hot water is very helpful.
Finally, give each serving a dollop of whipped cream and top it with a cherry.
This dish also reminds me of the Nutty Butty Ice Cream Cone except that is made with peanuts instead of pecans.
Any leftover pie can easily be moved back to the freezer for a late night snack or more dessert the next day.
- 1/2 cup butter melted
- 3 tablespoons sugar
- 2 cups crushed pecans (plus a little extra for garnishing the top)
- 1/4 gallon vanilla ice cream
- hot fudge sauce
- whipped cream
- Maraschino cherries
- Set the ice cream out to soften
- Preheat oven to 350 degrees
- Combine melted butter, sugar, and crushed pecans in a bowl. Mix well.
- Press mixture into a 9-inch glass pie pan.
- Bake for 10 minutes.
- Remove and let cool.
- Once the crust has cooled spread softened ice cream on top.
- Sprinkle more crushed pecans over the ice cream.
- Drizzle hot fudge sauce on top.
- Freeze until firm.
- Serve wedges with whipped cream and top with a cherry.
It's a good idea to bring the pie out of the freezer for a few minutes before serving. A knife dipped in hot water is helpful too.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 436Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 60mgSodium: 144mgCarbohydrates: 24gFiber: 3gSugar: 20gProtein: 5g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.