Butterscotch Ice Cream Pie

1. 1

   Combine graham cracker crumbs, nuts and butter in small bowl.

2. 2

   Press firmly on bottom and 1-inch up side of 9-inch springform pan.

3. 3

   Refrigerate.

4. 4

   Combine 1/2 cup cream, eggs and nutmeg in medium, heavy-duty saucepan.

5. 5

   Cook over medium-low heat, stirring constantly, until mixture is slightly thickened.

6. 6

   Remove from heat; add morsels.

7. 7

   Let stand for 3 minutes; stir until smooth.

8. 8

   Cool to room temperature.

9. 9

   Whip remaining cream in small mixer bowl until stiff peaks form; fold into butterscotch mixture.

10. 10

    Pour half of mixture into crust; sprinkle with 1/3 cup nuts.

11. 11

    Spoon remaining filling over nut layer.

12. 12

    Sprinkle with remaining nuts.

13. 13

    Freeze for 3 hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.