Butter Pecan Ice Cream Pie

Butter Pecan Ice Cream Pie
Butter Pecan Ice Cream Pie

Butter Pecan Ice Cream Pie

Recipes   Gluten Free     Sweets    


  • 1 ¾ cup pecans
  • ¼ cup Swerve, Granular
  • ½ tsp salt
  • ¼ cup butter, melted
  • 2 cups heavy whipping cream
  • ½ cup plus 1 tbsp Swerve, Granular, divided
  • 3 large egg yolks
  • 2 tbsp vodka
  • 1 tsp vanilla extract
  • ¼ tsp xanthan gum
  • 2 tbsp butter
  • ½ cup chopped pecans
  • ¼ tsp salt
Butter Pecan Ice Cream Pie


  1. Preheat the oven to 325F.
  2. In a food processor, combine the pecans, Swerve, and salt. Process on high until mixture resembles coarse crumbs.
  3. Transfer to a medium bowl and stir in the melted butter until well combined. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan.
  4. Bake 15 minutes, then remove from the oven and let cool. Transfer to the freezer.
  1. Set a bowl over an ice bath and set aside.
  2. In a medium saucepan over medium heat, combine the cream and ½ cup Swerve, stirring until the sweetener dissolves and the mixture reaches about 170F on an instant read thermometer.
  3. Whisk the egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk the egg yolk mixture back into the cream, whisking continuously. Cook until the mixture reaches 175F on an instant read thermometer, whisking frequently to avoid curdling.
  4. Pour the mixture into the bow over the ice bath and allow to cool 10 minutes. Then chill in the refrigerator for at least 3 hours.
  5. Stir in the vodka and vanilla extract, the sprinkle the surface with xanthan gum and whisk vigorously to combine. Transfer the custard to an ice cream maker and churn according to the manufacturer’s directions.
  6. Meanwhile, prepare the buttered pecans. Melt the butter in a medium skillet over medium heat and add pecans. Add the remaining 1 tbsp Swerve and the salt and toss to coat. Remove from heat and let cool.
  7. Add the pecans to the ice cream in the last few minutes of churning. Spread the ice cream in the chilled crust and freeze another hour or two, until firm.
Nutrition Facts

Serving Size 1 slice

Servings 10

Calories 330
Total Fat 33g
Total Saturated Fat 12g
Cholesterol 105mg
Sodium 190mg
Total Carbs 20g
Dietary Fiber 3g
Sugars 2g
Swerve 15g
Protein 4g
Net Carbs: 2g
Butter Pecan Ice Cream Pie


  • Cathy

    Do you have to use vodka, or is there another substitute? Thanks!

    • Swerve

      Hi Cathy! You can leave the vodka out if you want. It reduces iciness and makes it easier to slice the pie right out of the freezer.

  • Debi

    I love your blog and recipes! Thank you! Is there anything to replace the Vodka in this recipe?

    • Swerve

      Hi Debi, Thanks so much! You can substitute another hard liquor if you'd like. Or just leave it out!

  • Karen

    What is the nutrition info without the crust? My kid LOVES butter pecan ice cream, thank you!

    • Swerve

      Hi Karen! The nutrition info without the crust is 250 calories, 25g fat, 1g net carbs, 2g protein.

  • Sharron Timmins

    Would love to know what the purpose of the Vodka is?...always love what you put out there!Sharron

    • Swerve

      Hi Sharron! Thanks for the sweetness! The vodka reduces iciness and makes it easier to slice the pie right out of the freezer. But you can leave it out if you'd like!

    • Swerve

      Hi Sharron, Thank you for the sweetness! The vodka just makes the texture better, less icy, and able to slice the pie right out the freezer. But you can leave it out if you'd like!

  • Bert

    What can I use instead of the Vodka?

  • Fariba

    Can I make this without ice cream maker?

    • Swerve

      Hi Fariba, churning the ice cream helps get a nice, soft, fluffy texture. You could try it without an ice cream maker, but it might be more dense and less soft.

  • Susan Huth

    Can you use Glucomannan instead of Xanthan Gum?

    • Swerve

      We're not familiar with that ingredient but if it acts as a binder, it may work! Thanks for the question!

  • Susan Huth

    I've seen some recipes using glycerine. Have you used this in ice cream? Supposedly helps with "scoopability".

  • Suzie Clary

    Oh, glycerine sounds like a possible replacement for vodka. I wonder what the amounts would be. I have a couple of twelve steppers I must consider when making some recipes for others.

    • Swerve

      Hi Suzie! Glycerine should work! The same measurement would be correct.

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