BUTTERSCOTCH ICE CREAM PIE

Butterscotch Ice Cream Pie image

Provided by Chef mariajane

Categories Pie

Time 30m

Yield 10 serving(s)

Number Of Ingredients 8

1 cup graham cracker crumbs
3 cup pecans, taosted, finely chopped
1/3 cup butter, melted
1 3/4 cups heavy cream, divided
2 large eggs
1/8 teaspoon nutmeg
1 2/3 cups nestle toll house NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
2/3 cup pecans, toasted, chopped, divided

Steps:

FOR THE CRUST: Combine graham crumbs, nuts and butter in small bowl. Press firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.
FOR THE FILLING: Combine 1/2 cup cream, eggs, and nutmeg, in medium heav-duty saucepan. cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Remove from heat; add morsels. Let stand 3 minutes; stir until smooth. Cool to room temperature.
Whip remaining cream in small mixer bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup nuts. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours untl firm.

Nutrition Facts : Calories 451.3, Fat 36.9, SaturatedFat 21.2, Cholesterol 115.6, Sodium 149.4, Carbohydrate 27.7, Fiber 0.9, Sugar 22.1, Protein 4