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Butterscotch Ice Cream Pie

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

Butterscotch Ice Cream Pie
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    10
    servings
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Ingredients

Instructions

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.