Quick Butterscotch Ice Cream Pie

Ingredients

• 1½ cup crust chopped toasted pecans, divided
• 1 cup crust graham cracker crumbs
• ⅓ cup crust butter, melted
• ½ cup filling sugar
• ½ cup filling water
• 1 pkg filling; 6 oz, 1 cup Nestlé Toll House butterscotch flavored morsels
• 2 filling eggs
• ½ tsp filling salt
• ⅛ tsp filling nutmeg
• 1¾ cup filling heavy cream, whipped

Method

1. In a small bowl, combine 1/2 cup pecans, graham cracker crumbs and butter; mix well. Press into a 9-inch pie plate; set aside.
2. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat; boil 3 minutes. Remove from the heat. In a blender container, combine the Nestlé Toll House butterscotch flavored morsels and sugar mixture; cover and blend at high speed 30 seconds. Add the eggs, salt and nutmeg; cover and blend at high speed 1 minute. Cool to room temperature.
3. Fold into the whipped cream. Spoon 1/2 the filling into the crust. Sprinkle 1/2 cup pecans on top. Spoon the remaining filling on top. Garnish with the remaining pecans. Freeze several hours.

Notes

Makes one pie. From Nestlé Foods Corporation (1986).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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