Caramel Ice Cream Pie - cooking recipe

Ingredients

1 c. all-purpose flour
1/2 c. butter or margarine, melted
1/2 c. chopped pecans
1/4 c. firmly packed brown sugar
1 (12 oz.) jar caramel topping
1 qt. vanilla ice cream, softened

Preparation

Combine flour, butter, pecans and brown sugar.
Mix well. Spread on a baking sheet, pressing with fingers to 1/4-inch thickness.
Bake at 400\u00b0 for 12 minutes.
Immediately transfer to a large mixing bowl and stir until the mixture is crumbled.
Press crumbs into a 9-inch buttered pie plate, reserving 1/4 cup crumbs. (Crunch crust firms as it freezes.)
Pour 3/4 cup caramel topping into crust.
Freeze.
Spread ice cream evenly over crust; cover and freeze.
Sprinkle 2 tablespoons of the reserved crumbs over ice cream.
Drizzle remaining caramel topping over pie; sprinkle with remaining crumbs.
Freeze until firm.
Let frozen pie stand at room temperature 5 to 10 minutes before slicing.