Turtle Ice Cream Pie

Ingredients

• 5.5 ounces bittersweet chocolate chopped
• 0.8 cup brown sugar dark packed ()
• 1.5 tablespoons plus dark
• 0.8 cup graham cracker crumbs whole crushed finely ( 5 graham crackers, in resealable plastic bag)
• 0.5 cup heavy whipping cream 
• 6 ounces pecan halves divided toasted
• 1 pinch salt 
• 0.3 cup sugar 
• 3 tablespoons butter unsalted
• 0.8 teaspoon vanilla extract 
• 4 cups premium vanilla ice cream divided

Equipment

• bowl
• oven
• knife
• whisk
• microwave
• pie form

Directions

1. Preheat oven to 350°F. Usingon/off turns, finely chop 1 cup pecans inprocessor; transfer to medium bowl.
2. Mix ingraham cracker crumbs and sugar.
3. Drizzlebutter over; blend until evenly moistened.Press mixture firmly over bottom and upsides of 9-inch glass pie dish (not on rim).
4. Bake crust until golden brown, about12 minutes (if crust puffs, press firmly backinto place). Cool crust completely. Wrap infoil and freeze at least 1 hour. DO AHEAD: Canbe made 2 days ahead. Keep frozen.
5. Bring first3 ingredients to boil in heavy mediumsaucepan over medium heat, whisking untilsugar dissolves. Boil caramel 5 minutes,whisking occasionally. Turn off heat; whiskin butter, vanilla, and salt. Cool completely.
6. Slightly soften 1 cup vanilla ice creamin microwave on low in 10-second intervals.
7. Spread ice cream evenly in frozen piecrust; spread 1/4 cup caramel over. Freezepie until ice cream and caramel are firm,about 1 hour. Repeat with remaining vanillaice cream in three 1-cup portions andcaramel in two 1/4-cup portions. Freeze pieovernight. Cover and reserve remainingcaramel at room temperature.
8. Combine chocolate, cream, and corn syrup inmedium metal bowl.
9. Place over saucepanof simmering water and whisk until meltedand smooth.
10. Remove from heat.
11. Whiskin vanilla and salt. Cool ganache at roomtemperature until thick but still pourable,about 30 minutes.
12. Pour ganache evenly over frozen pie.
13. Sprinkle with remaining 1/2 cup pecans.Freeze until ganache is firm, at least 45minutes.
14. Drizzle decoratively with 1/4 cupreserved caramel. DO AHEAD: Can be made 2days ahead. Cover and keep frozen. Coverand chill remaining caramel.
15. Let pie stand 10 minutes at roomtemperature. Rewarm remaining caramel,stirring over low heat.
16. Cut pie into wedgesand serve with caramel.
17. To remove thefirst piece of pie, slide the knife betweenthe crust and the dish all the way aroundthe pie. Then cut out the first slice, beingsure to cut through the crust completely.