Butter Pecan Ice Cream Pie

Submitted by pink cook

"I posted this delicious recipe for momma-lo's request and she liked it very much, so I want to share that recipe here. It was submitted by henrie for Allrecipes. Enjoy."

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 2 (9-inch) pies or 1 (13 x 9-inch pan
• Serves: 16

ingredients

• CRUST

• 1 cup graham cracker, crushed
• 1⁄2 cup butter, melted
• 1⁄2 cup pecans, finely chopped

• FILLING

• 1 1⁄3 cups milk
• 1 (6 ounce) box French vanilla instant pudding
• 1 quart butter pecan ice cream, softened

• TOPPING

• 1 (16 ounce) container Cool Whip
• 1 cup pecan pieces, chopped

directions

1. Mix crust ingredients and pat into bottom and up sides of two 9-inch pie tins or the bottom only if using a 13 x 9-inch pan. Bake for 8 minutes at 350°F Cool.
2. Mix Filling ingredients until smooth using electric mixer. Pour into cooled crust. Put into freezer until firm.
3. Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces.
4. Return to freezer covered, if you will not be using it immediately.