This was the winning recipe from the Peach Cook-off during Peach Days. It was entered by Chantelle Browning. It was delicious.
2 1/2 c. finely crushed pecan shortbread cookies, such as Pecan Sandies; about 11 ounces
1/4 c. melted butter
2 c. sugar
1/2 c. water
1 1/4 c. whipping cream
3/4 t. vanilla
2 quarts peach ice cream, slightly softened
1 c. pecans, toasted, coarsely chopped
1 c. pecan halves, toasted
Preheat oven to 325°. Butter 9-inch spring form pan with 2 3/4-inch high sides. Mix cookie crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.
Make caramel sauce:
Combine sugar and 1/2 c. water in heavy saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will boil vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until cool, but still pourable, about 1 hour. Drizzle 1/4 c. cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart of ice cream over caramel in crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 c. caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining ice cream over pecans. Freeze until top of pie is firm, about 1 hour. Arrange pecan halves around pie alternating with sliced peaches. Drizzle 1/4 c. caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.
To serve, re-warm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides. Serve pie with warm caramel sauce.