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 from NESTLÉ® TOLL HOUSE® is a perfect treat that brings a touch of elegance to your dessert table. Imagine a velvety custard infused with the rich, indulgent flavor of butterscotch, harmoniously combined with crunchy, toasted pecans for an added layer of texture. This delectable custard is nestled in a buttery graham cracker crust, then frozen to create the ultimate ice cream dessert pie.
Crafted with NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, the flavors are as vibrant as they are timeless, making this pie an irresistible choice for any special occasion. This dessert is perfect for Thanksgiving festivities or any holiday celebrations where you want to impress your guests with a delightful and easy-to-make treat.
Whether you are a novice in the kitchen or an experienced baker, this pie fits any skill level, ensuring that you can easily whip up a dessert that everyone will love. Enjoy the blend of smooth custard, crisp pecans, and comforting graham cracker crust with every bite.
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Make It
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
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