Tested till perfect Butter Pecan Ice Cream Pie with Butterscotch Sauce

Butter Pecan Ice Cream Pie with Butterscotch Sauce

We recommend a thick glossy gourmet-style butterscotch sauce to go onto the pie – then serve extra if desired.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 2 cups 2cupsgraham wafer crumbs
  • 1/3 cup 1/3cupbutter, melted
  • 4 cups 4cupsbutter pecan ice cream, softened
  • 1/2 cup 1/2cupbutterscotch sauce
  • 1/2 cup 1/2cupchopped pecans, toasted
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In bowl and using wooden spoon, beat ice cream until smooth; spread over pie shell. Sprinkle with butterscotch sauce and pecans. Freeze until firm, 1 hour. (Make-ahead: Cover with plastic wrap and heavy-duty foil; freeze for up to 24 hours.)

Nutritional Information Per serving: about

cal 301 pro 4g total fat 18g sat. fat 7g
carb 33g fibre 1g chol 30mg sodium 267mg

% RDI:

calcium 8 iron 6 vit A 8 folate 5
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