Recipe information
Yield
Serves 8
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
Preparation
Step 1
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.
Step 2
Spoon ice cream into crust, packing firmly and mounding in center. Freeze pie until ice cream is firm, about 1 hour.
Step 3
Drizzle some caramel topping over pie. Sprinkle with reserved chopped nuts. Serve pie immediately or cover and freeze up to 2 days
