Butterscotch Pecan Pie
2 ice cream pie shells (recipe below)
1/4 C. brown sugar
1 small box butterscotch pudding and pie filling
1 t. vanilla
1/2 C. chopped pecans
2 C. heavy cream
Add the brown sugar to the pudding mix. Prepare the pudding as directed on package. Cool; add vanilla. Whip the cream. Add the pecans to the butterscotch mixture, fold in the whipped cream. Pour into two 8-inch ice cream shells or one 9-inch and freeze.
To serve, cut into wedges.
Ice Cream Pie Shells
1 1/2 pints any flavor ice cream (we used vanilla)
2 8-inch pie pans or 1 9-inch pie pan
Cut ice cream into 1/2-inch slices and place on the bottom of pie pan. Cut remaining slices in half and place around the pie pan to form a rim; fill spots where ice cream is needed. With the tip of a spoon, smooth the ice cream crust. Freeze until firm before adding the filling.
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