Butterscotch Ice Cream Pie

Butterscotch Ice Cream Pie

Prep:
20 mins
Cooking:
5 mins
Level:
Intermediate
Cooling:
180 mins
Yields:
10 servings

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

Ingredients

  • CRUST
  • 1 cup graham cracker crumbs
  • 1/3 cup finely chopped pecans, toasted
  • 1/3 cup butter, melted
  • FILLING
  • 2 cups heavy whipping cream, divided
  • 2 large eggs
  • 1/8 teaspoon ground nutmeg
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 2/3 cup chopped pecans, toasted, divided

Directions

FOR CRUST:
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.

FOR FILLING:
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.

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/10 servings of recipe
  • Calories 510
  • Calories from Fat 390

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 43g 66%
  • Saturated Fat 24g 119%
  • Cholesterol 125mg 41%
  • Sodium 160mg 7%
  • Carbohydrates 30g 10%
  • Dietary Fiber 1g 6%
  • Sugars 22g
  • Protein 4g
  • Vitamin A 20%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 4%

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