Butter Pecan Ice Cream Pie with Butterscotch Sauce
By The Canadian Living Test Kitchen
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This recipe makes 12 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
301301 cal |
|
pro |
4 g4g pro |
|
total fat |
18 g18g total fat |
|
sat. fat |
7 g7g sat. fat |
|
carb |
33 g33g carb |
|
fibre |
1 g1g fibre |
|
chol |
30 mg30mg chol |
|
sodium |
267 mg267mg sodium |
|
% RDI: |
- |
|
calcium |
88 calcium |
|
iron |
66 iron |
|
vit A |
88 vit A |
|
folate |
55 folate |
We recommend a thick glossy gourmet-style butterscotch sauce to go onto the pie – then serve extra if desired.
Ingredients
- 2 cups graham wafer crumbs 2 2cups cupsgraham wafer crumbs
- 1/3 cup butter , melted1/3 1/3cup cupbutter, melted
- 4 cups butter pecan ice cream , softened4 4cups cupsbutter pecan ice cream, softened
- 1/2 cup butterscotch sauce 1/2 1/2cup cupbutterscotch sauce
- 1/2 cup chopped pecans , toasted1/2 1/2cup cupchopped 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