A smooth, butterscotch-flavored custard dotted with toasted pecans is frozen in a graham cracker crust for a delightful dessert.

Butterscotch Ice Cream Pie

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

Filling:
2 cups heavy whipping cream - divided use
2 large eggs
1/8 teaspoon ground nutmeg
1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
2/3 cup chopped pecans, toasted - divided use

1. For Crust: Combine graham cracker crumbs, pecans and butter in a small bowl. Press firmly on bottom and 1-inch up side of a 9-inch springform pan. Refrigerate.
2. For Filling: Combine 1/2 cup cream, eggs and nutmeg in a medium, heavy-duty saucepan. Cook over medium-low heat until mixture is slightly thickened, stirring constantly. Remove from heat; add morsels. Let stand for 3 minutes; stir until smooth. Cool to room temperature.
3. WHIP remaining cream in a chilled small mixing 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 remaining nuts. Freeze for 3 hours or until firm.

Makes 10 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.