Butterscotch Ice Cream Pie

by Buttercup

Servings: 8 servings

INGREDIENTS

Crust:
1 cup graham cracker crumbs
1/3 cup pecans, toasted and finely chopped
1/3 cup butter, melted

Filling:
1-3/4 cups heavy whipping cream, divided
2 eggs
1/8 tsp. nutmeg
1-2/3 cups (11 oz. pkg.) butterscotch morsels
2/3 cup pecans, toasted, chopped and divided

INSTRUCTIONS

Combine graham cracker crumbs, nuts and butter in small bowl. Press firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.

Combine 1/2 cup cream, eggs and nutmeg in medium, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Remove from heat; add morsels. Let stand for 3 minutes; stir until smooth. Cool to room temperature.

Whip remaining cream in small mixer bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup nuts. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours or until firm.

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Tagged: butterscotchpie, desserts, pies add tags

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