Butterscotch Ice Cream Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 3 cup pecans, taosted, finely chopped
  • 13
    cup butter, melted
  • FILLING
  • 1 34
    cups heavy cream, divided
  • 2
    large eggs
  • 18
    teaspoon nutmeg
  • 1 23
    cups nestle toll house NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 23
    cup pecans, toasted, chopped, divided
Advertisement

DIRECTIONS

  • 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.
Advertisement