Butter Pecan Ice Cream Pie with Butterscotch Sauce

Tested Till Perfect

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

Servings: 12

Ingredients:

Nutritional Info
Per serving: about -
cal 301
pro 4 g
total fat 18 g
sat. fat 7 g
carb 33 g
fibre 1 g
chol 30 mg
sodium 267 mg
% RDI: -
calcium 8%
iron 6%
vit A 8%
folate 5%
    2 cups (500 mL) graham wafer crumbs
    1/3 cup (75 mL) butter, melted
    4 cups (1 L) butter pecan ice cream, softened
    1/2 cup (125 mL) butterscotch sauce
    1/2 cup (125 mL) chopped pecans, toasted

Preparation:

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.)

Source

Holiday Celebrations: 2007





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