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Butterscotch Ice Cream Pie




Source of Recipe


The Pastry Shop


List of Ingredients




Butterscotch ice Cream pie

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

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




Recipe



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
1 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.
2 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.


Servings: 8