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Categories:Viewed: 96 - Published at: 2 years ago
Ingredients
- 3/4 cup pecans, toasted
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons (packed) golden brown sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 2 quarts butter pecan ice cream, slightly softened
- Purchased caramel ice cream topping
Method
- Coarsely shop nuts in processor.
- Set aside 1/4 cup nuts for garnish.
- Add graham cracker crumbs and brown sugar to remaining nuts in processor and blend until nuts are finely ground.
- Add melted butter and process until moist clumps form.
- Press nut mixture onto bottom and up sides of 9-inch pie dish.
- Freeze crust 15 minutes.
- Spoon ice cream into crust, packing firmly and mounding in center.
- Freeze pie until ice cream is firm, about 1 hour.
- Drizzle some caramel topping over pie.
- Sprinkle with reserved chopped nuts.
- Serve pie immediately or cover and freeze up to 2 days
