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Ingredients
- Crust:
- 16 full sheets of graham crackers
- 1/3 cup butter, melted
- Filling:
- 2 pints vanilla ice cream
- 1/4 cup finely chopped pecans
- 4 Reese peanut butter cups, roughly chopped
- 2 large Butterfinger bars, roughly chopped
- Jar of caramel or hot fudge ice cream topping
Preparation
Step 1
Crust:
Preheat oven to 350
Place graham crackers in a large plastic zipper bag and seal
Smash the crackers with a rolling pin until theyre crushed into small crumbs
Move the crumbs to a large bowl
Pout melted butter in and stir to combine
Press the crumbs into a pie plate, slowly packing them so they're firm
Bake the crust for 5 minutes.
Remove from oven and let cool completely
Filling:
In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen.
Add the pecans and candies and stir until combined.
Pour the mixture into the cooled crust and smooth the surface.
Cover the pie and freeze for 2-3 hours.
Use a warm knife to cut neat slices then drizzle each slice with your favorite topping