From the minute I saw this weeks chopped challenge mystery basket I knew a dessert was about to be made!
Hershey’s chocolate morsels, caramel, pecans and pumpkin, all ingredients that scream fall dessert!
Not wanting to make a traditional pie or try to combine all of the ingredients into one dish I decided to make a cookie pie using the Hershey’s chocolate morsels as the chocolate chips and adding caramelized pecans to the dish. I then decided to turn the pumpkin into a delicious ice cream to top the warm cookie pie.
The final result of “Chopped Challenge Thursday” Week Five: Chocolate Chip Caramelized Pecan Cookie Pie with Homemade Pumpkin Ice Cream.
Ingredients (cookie pie)
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter (separated) (3/4 cup melted)
- 1/2 cup sugar
- 1 cup brown sugar
- 2 tbsp vanilla (separated)
- 1 egg
- 1 egg yolk
- 1 bag ( 1 3/4 cups) Hershey’s Mini Kisses
- 1 bag (14 oz) caramels
- 1/2 cup milk
- 2 cups crushed pecans
Ingredients (pumpkin ice cream)
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tbsp vanilla
- 1 (15 oz) can pumpkin
- 1/2 tsp ginger
- 1 tsp nutmeg
- 1 tbsp cinnamon
- 1 pint whipping cream
- 4 eggs (whisked)
- 3/4 gallon whole milk
- 7-8 pounds ice
- 2 cups ice cream salt
Start by preparing the ice cream. Combine the sugar, brown sugar and vanilla in the bottom of the ice cream canister.
Next, add the pumpkin, ginger, nutmeg, cinnamon, whipping cream and mix well.
Then add two cups of the whole milk to a small saucepan over low heat. When warm add in the whisked eggs. Continue whisking the mixture regularly for 2-3 minutes making sure the temperature does not get too warm to cook the eggs.
Add the mixture to the canister then add the rest of the whole milk to the “fill line” on the ice cream canister.
Mix together well then place the canister inside the ice cream maker. Surround the canister with ice and salt then plug the ice cream maker in to begin the freezing process.
While the ice cream is freezing begin making the cookie pie. Still remember to fill the outside of the ice cream maker with ice and salt when needed. If the ice level is too low the freezing process will stop and runny ice cream will result…. and I know that no one wants that!
For the cookie pie, begin by making the caramelized pecans. Unwrap each caramel and place into a medium pan over low to medium heat. Add 1/2 cup milk, 1 tbsp vanilla and 1/4 cup butter to the caramels.
Stir consistently until the caramels are fully melted. Then add in the pecans.
Remove from heat and mix until the pecans are well coated. Set to the side while you prepare the cookie dough.
Start by combining the flour, baking soda and salt in a small bowl. Next cream together the butter and sugars. Add in 1 tbsp vanilla, the whole egg and egg yolk. Mix well, then add in the flour mixture.
Next, mix in the chocolate chips or mini Hershey’s kisses.
Finally, add 1 cup of the caramelized pecans to the mixture.
Mix well then place into a greased pie plate.
Place in a 350° oven for 25-30 minutes or until crisp and brown around the edges.
Before the pie is finished cooking the ice cream machine should shut off and that means… the ice cream is ready!
While waiting for the pie to come out of the oven, maybe I should go ahead and scoop out some ice cream.
Maybe a couple bowls of it…
And maybe I should take a bite…
Ding! Caught by the timer! The pie is ready!
Top with the pumpkin ice cream and get ready to gobble down! The cold ice cream on the warm pie melts quickly!
See, I wasn’t kidding!
This is one decadent, creamy, delicious dessert!
If you like a more crisp cookie pie, I would recommend separating the dough into two pie plates to make a thinner, crisper cookie, rather than a thick chewy cookie (like what I have… and love!)
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: The pumpkin ice cream is gluten-free. Simply replace the flour in the cookie pie with a gluten-free flour alternative to make this recipe gluten-free.