Butter Pecan Ice Cream Pie with Gingersnap Crust

Packed with pecans and sweet dried fruit and topped with pecan maple syrup, this easy make-ahead dessert will be the star of your party.

Ingredients

• 24 gingersnap cookies, finely ground
• 4 Tbs. sugar
• ¼ cup butter, melted
• ¾ cup cherry-flavored sweetened dried cranberries
• ¾ cup pecan pieces
• 1 cont. (1.5 qt.) + 2 cups butter pecan ice cream, 8 cups, softened 
• ½ cup golden raisins, chopped
• 1 cup pure maple syrup
• 1 cup pecan halves
• 2 Tbs. light corn syrup
• 1 cup heavy cream
• 1 tsp. vanilla extract
• Sugared fresh cranberries, optional

Instructions

1. Coat 9″ pie pan with cooking spray. Combine gingersnap crumbs, 2 Tbs. sugar and melted butter. Press into bottom and up side of pie pan. Freeze until set, 20 minutes. 
2. Chop ½ cup cranberries and ½ cup pecan pieces. In large bowl, combine ice cream, chopped cranberries and pecans, and golden raisins. Spread in pie crust.  Freeze until firm, 6 hours or overnight.  
3. For sauce, in pot, bring ¾ cup maple syrup to boil over medium heat. Cook until slightly reduced and thickened, 3 minutes; remove from heat. Stir in remaining ¼ cup pecan pieces; reserve. 
4. For topping, coat 10″ nonstick skillet with cooking spray; add pecan halves, remaining ¼ cup maple syrup and corn syrup. Over medium heat, cook, stirring, until slightly reduced and thickened, 3-5 minutes. Remove from heat. Stir in remaining ¼ cup dried cranberries; cool. 
5. When ready to serve, beat cream with vanilla and remaining 2 Tbs. sugar until stiff peaks form. If desired, transfer to pastry bag fitted with large star tip. Pipe or spoon along pie edge; spoon pecan-cranberry topping in center. If desired, garnish with cranberries. Serve with pecan-maple sauce.