Guest Post: Frozen Pink Pecan Birthday Pie

Hey, there! Today we have another lovely guest post, this time from the ever-lovely Jill Donenfeld of The Culinistas. Jill recently had a birthday and she sent me the recipe for a celebration appropriate Pink Pecan Birthday Pie. The photos below are by me and the recipe + post are from Jill. Enjoy!!

Jill

[recipe]

Pink Birthday Pecan Pie

For the crust:

3 cups pecans

2 cups whole wheat pastry flour

3 TB sugar

1/2 tsp cinnamon

1tsp salt

1/2 cup coconut oil

6 to 10 TB water

Preheat the oven to 400F.

Blend pecans and flour in a processor. Add sugar, cinnamon, and salt. Then add coconut oil. Add water as needed, if dough needs more bind. Turn dough out of food processor and press dough into a pie pan. Trim the excess. Refrigerate for 15 minutes covered in plastic wrap. Bake 15 minutes. Let cool then chill til cold. For the filling and

topping:

1 pint strawberry ice cream

1 cup pecans, chopped

2 TB butter

3 TB brown sugar

1 cup raspberries

1 pint heavy cream

3 TB powdered sugar

Spread ice cream evenly across crust. Place in freezer for two hours. Meanwhile, make the candied pecans by heating the butter and pecans over medium heat in a small pan. Add the sugar and stir until caramelized. Spread on a piece of wax paper and let cool. Next make the raspberry whipped cream by mixing the berries, the sugar, and the cream in a metal bowl and whipping using an immersion blender. When pie has set, top the ice cream with the whipped cream. Sprinkle with candied pecans. [/recipe]