Butterscotch Ice Cream Pie

Combine graham cracker crumbs, 1/3 cup pecans and butter in a small bowl. Press firmly on bottom and 1-inch up side of a 9-inch springform pan. Refrigerate.

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 1 1/2 cups 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 1/3 cup pecans. Freeze for 3 hours or until firm.