Butterscotch Ice Cream Pie
- CRUST
- 1 cup graham cracker crumbs
- 3 cup pecans, taosted, finely chopped
- 1/3 cup butter, melted
- FILLING
- 1 3/4 cups heavy cream, divided
- 2 large eggs
- 1/8 teaspoon nutmeg
- 1 2/3 cups nestle toll house NESTLE(R) TOLL HOUSE(R) Butterscotch Flavored Morsels
- 2/3 cup pecans, toasted, chopped, divided
- FOR THE CRUST: Combine graham crumbs, nuts and butter in small bowl. Press firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.
- FOR THE FILLING: Combine 1/2 cup cream, eggs, and nutmeg, in medium heav-duty saucepan. cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Remove from heat; add morsels. Let stand 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 untl firm.
graham cracker crumbs, pecans, butter, filling, heavy cream, eggs, nutmeg, butterscotch, pecans
Taken from www.food.com/recipe/butterscotch-ice-cream-pie-419744 (may not work)