A smooth, butterscotch-flavored custard
dotted with toasted pecans is frozen in a graham cracker crust
for a delightful dessert.
Butterscotch
Ice Cream Pie
- 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 use
2 large eggs
1/8 teaspoon ground nutmeg
1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch
Flavored Morsels
2/3 cup chopped pecans, toasted - divided use
- 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.
Makes 10 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
