Butterscotch Ice Cream Pie - cooking recipe

Ingredients

CRUST
1 cup graham cracker crumbs
3 cup pecans, taosted, finely chopped
1/3 cup butter, melted
FILLING
1 3/4 cups heavy cream, divided
2 large eggs
1/8 teaspoon nutmeg
1 2/3 cups nestle toll house NESTLE(R) TOLL HOUSE(R) Butterscotch Flavored Morsels
2/3 cup pecans, toasted, chopped, divided

Preparation

FOR THE CRUST: Combine graham crumbs, nuts and butter in small bowl. Press firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.
FOR THE FILLING: Combine 1/2 cup cream, eggs, and nutmeg, in medium heav-duty saucepan. cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Remove from heat; add morsels. Let stand 3 minutes; stir until smooth. Cool to room temperature.
Whip remaining cream in small mixer bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup nuts. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours untl firm.