Ice Cream Pie with Butterscotch
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| ½ | cup |
walnuts
finely chopped |
|
| ¼ | cup |
butter
or margarine, melted |
|
| 1 | pint |
coffee ice cream
softened |
*
|
| 1 | pint |
vanilla ice cream
softened |
*
|
| Butterscotch sauce | |||
| 3 | tablespoons |
butter
or margarine |
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | cup |
walnuts
chopped, toasted |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
walnuts
finely chopped |
|
| 59 | ml |
butter
or margarine, melted |
|
| 473 | ml |
coffee ice cream
softened |
*
|
| 473 | ml |
vanilla ice cream
softened |
*
|
| Butterscotch sauce | |||
| 45 | ml |
butter
or margarine |
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
light cream (half&half)
|
|
| 237 | ml |
walnuts
chopped, toasted |
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine graham cracker crumbs, walnuts, and butter, mixing well; press firmly into a buttered 9-inch pieplate.
Bake at 375℉ (190℃) for 8 to 10 minutes; cool.
Spoon coffee ice cream into cooled crust, and spread evenly; freeze until almost firm.
Spread vanilla ice cream over coffee layer and freeze until firm.
To serve, slice and top with warm butterscotch sauce.
Sauce: Melt butter in a heavy saucepan over low heat; add brown sugar, and cook 5 to 8 minutes, stirring constantly.
Remove from heat and gradually stir in half-and-half.
Cook 1 minute, and remove from heat. Stir.
