Butter Pecan Ice Cream Pie
Butter Pecan Ice Cream Pie

Butter Pecan Ice Cream Pie
Recipes
Sweets
Gluten Free
Ingredients
Crust
- 1 ¾ cup pecans
- ¼ cup Swerve, Granular
- ½ tsp salt
- ¼ cup butter, melted
Filling
- 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

Instructions
Crust
- Preheat the oven to 325F.
- In a food processor, combine the pecans, Swerve, and salt. Process on high until mixture resembles coarse crumbs.
- 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.
- Bake 15 minutes, then remove from the oven and let cool. Transfer to the freezer.
Filling
- Set a bowl over an ice bath and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 |

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Comments:
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.