Butterscotch Ice Cream Pie

By MaryGladys

Ingredients

• 1 cup graham cracker crumbs
• 1/3 cup finely chopped, toasted pecans
• 1/3 cup butter, melted (we recommend LAND O LAKES® Butter)
• Filling
• 2 cups heavy cream, divided
• 2 large eggs
• 1/8 tsp nutmeg
• 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
• 2/3 cup chopped pecans, toasted, divided

Details

Servings 1

Preparation

Step 1

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

Filling

Combine 1/2 cup cream, eggs and nutmeg in 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 chilled small mixer 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.