Butterscotch Ice Cream Pie
Ingredients: Crust: 1 cup graham cracker crumbs 1/3 cup pecans, toasted and finely chopped 1/3 cup butter, melted Filling: 1-3/4 heavy whipping cream, divided 2 eggs 1/8 tsp. nutmeg 1-2/3 pkg. (11 oz.) butterscotch morsels 2/3 cup pecans, toasted, chopped and divided Directions: Combine graham cracker crumbs, nuts and butter in small bowl. Press firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate. Combine 1/2 cup cream, eggs and nutmeg in medium, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Remove from heat; add morsels. Let stand for 3 minutes; stir until smooth. Cool to room temperature. Whip remaining cream in small mixer bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup nuts. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours or until firm. lr smiles --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
