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“Sweets for the sweet...”
2hrs 30mins

Ingredients Nutrition

  • For crust
  • 1 cup crushed graham cracker (about 12 squares)
  • 1 cup crushed cream-filled chocolate sandwich cookies (about 10 cookies)
  • 14 cup butter, melted
  • For filling and garnish
  • 1 quart butter pecan ice cream, softened
  • 4 ounces milk chocolate or 4 ounces semisweet chocolate, melted
  • 1 cup coarsely chopped pecans
  • 8 tablespoons butterscotch topping or 8 tablespoons caramel topping, divided
  • about 1 cup sweetened whipped cream
  • 8 maraschino cherries


  1. To prepare the crust: Stir crushed graham crackers and cookie crumbs together; mix with melted butter. Pat mixture evenly onto the sides and bottom of a 10-inch pie pan. For a crispier crust, bake in a preheated 350-degree oven for 8 minutes. Let crust cool completely before filling.
  2. Fill cooled crust with softened ice cream. Quickly spread melted chocolate over ice cream. Immediately sprinkle pecans over chocolate.
  3. Cover with plastic wrap. Freeze until firm, at least 2 hour.
  4. To serve, drizzle 1 tablespoon topping over each slice of pie; top each with a dollop of whipped cream and a cherry.

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