Line a pie pan with PreGel Otto Caramel CrumbOle and pack it into the pan firmly to ensure there will be no holes; place in the freezer to set.
Once the shell is set pour in a thin layer of PreGel Fleur de Sel Arabeschi and brush it up the sides to coat the CrumbOle; place back into the freezer.
Combine together the milk and PreGel Butter Pecan Sprint; blend with an immersion blender.
Let mix age and hydrate for ½ hour (optional).
Pour into a batch freezer and freeze accordingly.
Extract the gelato, fill the pie shell as desired and smooth out the top.
Freeze until completely frozen.
Pronto Semifreddo
Combine milk, cream and PreGel Five Star Chef Pronto Semifreddo in the bowl of a stand mixer fitted with the whisk attachment.
Whip on medium to high speed until medium/stiff peaks are formed.
Pull frozen pie from the freezer and sprinkle a layer of PreGel Otto Caramel CrumbOle on top of the exposed gelato.
Pipe the semifreddo around the edge and decorate with pecans.
Store in the freezer or display case until ready to serve.