Try this chocolate ice cream pie recipe, or contribute your own.
Suggest a better descriptionSet aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours.
Remove from the freezer 15 minutes before serving. Garnish with whipped topping; remaining caramel topping and reserved pecans.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 429 | ||
Calories from Fat: 187 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 61.9mg | 19 % | |
Sodium 168.5mg | 6 % | |
Potassium 455.6mg | 12 % | |
Total Carbohydrate 58.8g | 17 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 56.8g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 429
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