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Butterscotch Ice Cream Pie recipe

Butterscotch Ice Cream Pie.

A smooth, butterscotch-flavored custarddotted with toasted pecans is frozen in a graham cracker crustfor a delightful dessert.

Recipe: Butterscotch IceCream Pie

1 cup graham cracker crumbs
1/3 cup finely chopped pecans, toasted
1/3 cup butter, melted

2 cups heavy whipping cream – divided use
2 large eggs
1/8 teaspoon ground nutmeg
1 (11-ounce) package NESTL ® TOLL HOUSE® ButterscotchFlavored Morsels
2/3 cup chopped pecans, toasted – divided use

  • For Crust: Combine graham cracker crumbs,pecans and butter in a small bowl. Press firmly on bottom and1-inch up side of a 9-inch springform pan. Refrigerate.
  • For Filling: Combine 1/2 cup cream, eggsand nutmeg in a medium, heavy-duty saucepan. Cook over medium-lowheat until mixture is slightly thickened, stirring constantly.Remove from heat; add morsels. Let stand for 3 minutes; stiruntil smooth. Cool to room temperature.
  • WHIP remaining cream in a chilled smallmixing bowl until stiff peaks form; fold into butterscotch mixture.Pour half of mixture into crust; sprinkle with 1/3 cup pecans.Spoon remaining filling over nut layer. Sprinkle with remainingnuts. Freeze for 3 hours or until firm.

    Makes 10 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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