Ice Cream Pie with Butterscotch

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.