1-Creating the Crust: Begin by preheating your oven to 325°F. While the oven is warming, crush your 17 pecan shortbread cookies into fine crumbs. You can do this easily in a food processor or by placing the cookies in a ziptop bag and rolling over them with a rolling pin. You’ll want to end up with about 1 ¾ cups of crumbs for the perfect crust consistency.  Pro tip: If you’re not getting enough crumbs from your.initial batch, don’t worry! Simply crush a couple more cookies until you reach the desired amount. Once you have your fine crumbs, mix them thoroughly with the melted unsalted butter. The mixture should resemble damp sand and hold together when pressed. Transfer this mixture to a 9 ½-inch pie dish, pressing it firmly against the bottom and about halfway up the sides to create your crust. Bake the crust for 8-10 minutes until it’s lightly golden and fragrant. This step helps to set the crust and enhance the buttery flavor. Remove from the oven and allow it to cool completely before proceeding to the next step.

2-Assembling the Pie: While your crust is cooling, take your butter pecan ice cream out of the freezer to soften slightly. You want it to be spreadable but not melted. This usually takes about 15-20 minutes at room temperature. Once the crust has completely cooled, scoop the softened ice cream into the pie dish. Using the back of a spoon or an offset spatula, spread the ice cream evenly across the crust. Be gentle to avoid breaking up the crust, but firm enough to remove any air pockets. Cover the pie tightly with plastic wrap or aluminum foil and transfer it to the freezer. Freeze for at least 5 hours, but preferably overnight. This extended freezing time allows the ice cream to firm up properly and makes for easier serving later.

3-Adding the Final Touches: Just before serving, it’s time to add the toppings that make this dessert truly special. In a chilled bowl, whip the heavy cream with the powdered sugar until soft peaks form. Be careful not to over-whip, as you want the cream to hold its shape without becoming grainy. Drizzle the caramel sauce over the frozen pie, creating an attractive pattern. Add dollops of whipped cream around the edges of the pie, filling in the space between the ice cream and the crust. Sprinkle the chopped toasted pecans over the top, and finish by garnishing with halves or crushed pieces of the additional pecan shortbread cookies for a delightful crunch. Slice and serve immediately while the whipped cream is fresh and the caramel is at its most decadent!