Collin Street Bakery Deep Dish Pecan Pie with Homemade No-Churn Vanilla Ice Cream
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Perfect for summer guests or weekend entertaining, this Homemade No-Churn Vanilla Ice Cream is easy to make ahead, freeze, and serve with a Collin Street Deep Dish Pecan Pie.
When my friends, Will and his wife Michelle asked if they could send me a Collin Street Bakery Deep Dish Pecan Pie, all the way from Texas, how could I say no? I mean, some of the best food I’ve ever eaten was in Austin, a few years ago. So having a fresh-baked pie sounded very promising.
I was also excited to host a Summer Dessert Party and serve this fresh-baked pie with Homemade No-Churn Vanilla Ice Cream. This ice cream is a simple recipe, easy to make ahead and freeze, then pull out of the freezer right before serving.
Dessert and coffee party.
Also, with an old-fashioned approach, we decided to serve coffee. Decaf and regular, it was a very sweet summer dessert party, with pie and coffee.
Sort of the way my parents used to entertain.
There’s something special about they way our folks entertained. I think back then, it was just more simple.
Oh, and a simple entertaining TIP: Place ice cubes in a bowl, then scoop the ice cream so guests can easily grab a scoop to go on their pie! Easy-peasy!
On a warm summer evening, pie and ice cream and coffee … the prefect treat!
Collin Street Bakery.
The pie arrived in tip-top shape, perfectly baked and wrapped tightly, ready for entertaining!
One of the things I learned about Collin Street Bakery is that they are one of the few kitchens in America that still bakes pies the old-fashioned way, a family-owned-and-operated bakery, specializing in the DeLuxe® Fruitcake for over 118 years. Each pie is baked fresh to order, using their traditional recipes and fresh ingredients. For example, they use local pecans, which are shelled fresh daily!
Deep Dish Pecan Pie.
We savored every bite. Seriously, this Deep Dish Pecan Pie was better than any homemade pie I’ve tasted. It arrived in a beautiful collector’s tin. You can serve it right away, refrigerate, or warm it in the oven for about 10 minutes. We loved it warm from the oven … and served with homemade vanilla ice cream. Collin Street Bakery also carries other favorites, such as Chocolate Fudge Pecan Pie and their new Fudge pie.
Here’s a tip for buying and serving these delicious pies. Once they arrive in the mail, refrigerate right away and enjoy within 7 days. Or, if you’re planning a party or do a lot of entertaining like I do, why not always be ready with a fabulous dessert you can pull from the freezer!? You can freeze these pies for up to 2 months.
Collin Street Bakery also specializes in native Texas pecan cakes, luscious cheesecakes, cookies (no preservatives added to any of their products), delicious cakes, and even coffee!
Which, by the way, did you know that they are a family owned and operated business? My friend Will is the 4th generation. I love stories like these.
Homemade No-Churn Vanilla Ice Cream.
Now for the delicious ice cream. Seriously, folks, this is the easiest 3-ingredient recipe, and just think of the flavors that you can add!
I added vanilla, of course, which to me is the BEST kind of ice cream to serve on pecan pie.
Whip, mix, freeze, and serve.
With a slice of pecan pie!
Finally, back to Collin Street Bakery. All of their products are guaranteed, if for any reason you are dissatisfied with your selection. Now that is great customer service! I know, because I needed to call Will about a delivery issue and he said, Sandy, I’ll bake you a fresh pie and get it sent out to you tomorrow.
Now how’s that for a great pie service?
For your next party, take the pressure off of “having to do it all” and order a couple of pies. They are delicious!
I’m thinking about hosting a “pie party” and trying more of their pies … who wants to come?
Homemade No-Churn Vanilla Ice Cream
- 1 can, 14 ounces sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 cups cold heavy cream
- In a medium bowl, whisk together condensed milk, and vanilla.
- In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
- Gently fold the whipped cream into condensed milk mixture; lightly mix together with a spatula.
- Pour into a loaf pan. Freeze until firm, for approximatley 6 hours.
This post is sponsored by Collin Street Bakery; but as always, all opinions are my own.
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