Butter Pecan Ice Cream Pie with Butterscotch Sauce

By The Canadian Living Test Kitchen

11 people added this to their Recipe Box

Butter Pecan Ice Cream Pie with Butterscotch Sauce

This recipe makes 12 servings

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 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

Keywords : Dessert; Ice cream; Pecan; Freeze; Summer;

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