Butterscotch Ice Cream Pie

By sandiB2010

A smooth, butterscotch-flavored custard dotted with toasted pecans is frozen in a graham cracker crust for a delightful dessert.

Ingredients

• Recipe Crust:
• 1 cup graham cracker crumbs
• 1/3 cup finely chopped pecans, toasted
• 1/3 cup butter, melted
• Recipe Filling:
• 2 cups heavy whipping cream
• 2 eggs
• 1/8 teaspoon nutmeg, ground
• 1 package (11-oz.) NESTLÉ ® TOLL HOUSE ® Butterscotch Flavored Morsels
• 2/3 cup pecans, chopped, toasted and divided

Details

Preparation time 20mins

Preparation

Step 1

FOR CRUST:

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

FOR FILLING:

COMBINE ½ cup cream, eggs and nutmeg in a medium, heavy-duty saucepan. Cook over medium-low heat until mixture is slightly thickened, stirring constantly. Remove from heat; add morsels. Let stand for 3 minutes; stir until smooth. Cool to room temperature.

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



Notes: Freezing time: 3 hours