Butterscotch Ice Cream Pie

Butterscotch Ice Cream Pie
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  1. CRUST
  2. 1 cup graham cracker crumbs
  3. 1/3 cup finely chopped pecans, toasted
  4. 1/3 cup butter, melted
  6. 2 cups heavy whipping cream, divided
  7. 2 large eggs
  8. 1/8 teaspoon ground nutmeg
  9. 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  10. 2/3 cup chopped pecans, toasted, divided
  1. 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.
  1. COMBINE 1/2 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.
  2. 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.
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