Butter Pecan Ice Cream Pie - cooking recipe

Ingredients

CRUST
1 cup graham cracker, crushed
1/2 cup butter, melted
1/2 cup pecans, finely chopped
FILLING
1 1/3 cups milk
1 (6 ounce) box French vanilla instant pudding
1 quart butter pecan ice cream, softened
TOPPING
1 (16 ounce) container Cool Whip
1 cup pecan pieces, chopped

Preparation

Mix crust ingredients and pat into bottom and up sides of two 9-inch pie tins or the bottom only if using a 13 x 9-inch pan. Bake for 8 minutes at 350\u00b0F Cool.
Mix Filling ingredients until smooth using electric mixer. Pour into cooled crust. Put into freezer until firm.
Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces.
Return to freezer covered, if you will not be using it immediately.