Butterscotch Ice Cream Pie – a delicious recipe with graham cracker crumbs, pecans, butter, FILLING, heavy cream, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
FOR THE CRUST: Combine graham crumbs, nuts and butter in small bowl. Press firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.
2
FOR THE FILLING: Combine 1/2 cup cream, eggs, and nutmeg, in medium heav-duty saucepan. cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Remove from heat; add morsels. Let stand 3 minutes; stir until smooth. Cool to room temperature.
3
Whip remaining cream in small mixer bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup nuts. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours untl firm.
2033
kcal
Calories
212
g
Fat
20
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: CRUST, 1 cup graham cracker crumbs, 3 cup pecans, taosted, finely chopped, 1/3 cup butter, melted, and more.
Yes, Butterscotch Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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