Butterscotch Ice Cream Pie
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Ingredients
Crust
| 1 cup | graham cracker crumbs | | 1/3 cup | pecans, toasted and finely chopped | | 1/3 cup | butter, melted |
Filling
| 1-3/4 | heavy whipping cream, divided | | 2 | eggs | | 1/8 tsp. | nutmeg | | 1-2/3 pkg. (11 oz.) | butterscotch morsels | | 2/3 cup | pecans, toasted, chopped and divided |
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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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