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Parve
Easy
10 Servings
Allergens 
3 Hours, 20 Minutes
Diets
If you’re a pecan pie person, this flavor is the best of the bunch, no jokes. If you’re feeling literal, you can serve it in a pie crust, but in a bowl does the trick too!
1/2 cup brown sugar
1/2 cup Haddar Light Corn Syrup
1 egg
1/2 teaspoon salt
1/2 teaspoon Gefen Cinnamon
1 cup whole pecans
56 ounces (1.65 liters) pareve chocolate ice cream, slightly softened
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper.
In a medium bowl, mix brown sugar, corn syrup, egg, salt, and cinnamon until smooth. Use your hands to break the pecans into smaller pieces and add them in. Mix well.
Spoon into the baking pan, leaving no goo behind. Bake for one hour or until the top has light bubbles that are set. Allow to cool.
Carefully separate any shards of hard sugar that have formed along the edges for garnish. Spoon the rest of the filling into the ice cream and carefully mix until the elements are lightly layered and mixed together but not completely combined. Top with sugar shards. Freeze completely.
Styling and Photography by Sina Mizrahi
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after 40 minutes it was smitheries, is there a mistake in the temperature in the recipe???
Hi! We spoke to Michal and she said she’s made this pie many times at the same time and temp and it came out delicious, but she’s always made it in a disposable 9×13. If you didn’t make it in an aluminum 9×13 that could impact the recipe.
She suggests cooking the pie for 30 minutes if using a real (ie not disposable) pan.
should i use candied pecans or regular ?
Use regular pecans and you’ll candy them in the recipe.
after 40 minutes it was smitheries, is there a mistake in the temperature in the recipe????
1 hour in oven is way to much and misleading I put for less and was burnt and all hard how long does it really take?
I agree after 40 minutes it was smitheries please review this recipe