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.
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% |
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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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