Butter Pecan Ice Cream Pie with Butterscotch Sauce

Author: Canadian Living

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

  • Portion size 12 servings

Ingredients

  • 2 cups graham wafer crumbs
  • 1/3 cup butter melted
  • 4 cups butter pecan ice cream softened
  • 1/2 cup butterscotch sauce
  • 1/2 cup chopped pecans toasted

Method

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 facts Per serving: about

  • Sodium 267 mg
  • Protein 4 g
  • Calories 301.0
  • Total fat 18 g
  • Cholesterol 30 mg
  • Saturated fat 7 g
  • Total carbohydrate 33 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Butter Pecan Ice Cream Pie with Butterscotch Sauce

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