Caramel Ice Cream Pie

• 1 c. all-purpose flour
• 1/2 c. butter or margarine, melted
• 1/2 c. chopped pecans
• 1/4 c. firmly packed brown sugar
• 1 (12 oz.) jar caramel topping
• 1 qt. vanilla ice cream, softened

1. Combine flour, butter, pecans and brown sugar.
2. Mix well. Spread on a baking sheet, pressing with fingers to 1/4-inch thickness.
3. Bake at 400u0b0 for 12 minutes.
4. Immediately transfer to a large mixing bowl and stir until the mixture is crumbled.
5. Press crumbs into a 9-inch buttered pie plate, reserving 1/4 cup crumbs. (Crunch crust firms as it freezes.)
6. Pour 3/4 cup caramel topping into crust.
7. Freeze.
8. Spread ice cream evenly over crust; cover and freeze.
9. Sprinkle 2 tablespoons of the reserved crumbs over ice cream.
10. Drizzle remaining caramel topping over pie; sprinkle with remaining crumbs.
11. Freeze until firm.
12. Let frozen pie stand at room temperature 5 to 10 minutes before slicing.

flour, butter, pecans, brown sugar, caramel topping, vanilla ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421939 (may not work)