1 c.

chopped peans

11

whole graham crackers

3 tbsp.

sugar

6 tbsp.

salted butter, melted

1 pt.

chocolate ice cream, softened

6 tbsp.

caramel sauce

6 tbsp.

chocolate sauce

1 pt.

dulce de leche or caramel ice cream, softened

Step  1 Preheat the oven to 350 ̊. Spread the pecans on a baking sheet and set aside. Step  2 Crumble the graham crackers into a food processor; add the sugar and process until finely ground. Add the melted butter and pulse until the mixture is the texture of wet sand. Press into a 9-inch pie plate, using the bottom of a measuring cup and your fingers to tightly pack the crumbs into the bottom of the pan and up the sides. Step  3 Bake the crust and pecans on separate racks in the oven until the crust is set and the pecans are toasted, about 8 minutes. Transfer the pecans to a small bowl to cool completely. Transfer the pie plate to a rack and let cool until almost room temperature, about 20 minutes (the pan can be warm when it goes in the freezer but not hot). Freeze until the crust is firm and cold, about 10 minutes. Step  4 Scoop the chocolate ice cream into the crust and spread in an even layer. Scatter half of the pecans over the ice cream and drizzle with 3 tablespoons each caramel and chocolate sauce. Freeze until hardened, about 2 hours. Step  5 Scoop the dulce de leche ice cream onto the pie and spread in an even layer. Scatter the remaining pecans over the ice cream. Drizzle with the remaining 3 tablespoons each caramel and chocolate sauce. Freeze until set, at least 4 hours.

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