Chocolate Butter Pecan Ice Cream Pie, Butterscotch Sauce
Servings: 1 [9-inch / 23-cm] pie
  • 1 1/2 cups [375 mL] Graham cookie, vanilla wafer or ginger wafer crumbs
  • 1/2 cup [115 g] butter or margarine, melted
  • 1/3 cup [75 g] sugar
  • 3 cups [750 mL] chocolate ice cream
  • 3 cups [750 mL] butter pecan ice cream
  • Chopped nuts, to taste [optional]
Butterscotch Sauce
  • 1 cup [250 mL] brown sugar
  • 1/3 cup [80 mL] half-and-half or cream
  • 1/4 cup [60 mL] light corn syrup
  • 1/4 cup [60 g] butter
  • 1/4 teaspoon [1 mL] salt
  • 1/2 teaspoon [2.5 mL] vanilla extract
  • 1/2 teaspoon [2.5 mL] Rum extract
  • Prepare crust; refrigerate pie crust and for quite a few hours.
  • Prepare butterscotch sauce; cover bowl and refrigerate until ready to serve.
  • At least 1 hour before serving, transfer chocolate ice cream and butter pecan ice cream into refrigerator to soften.
  • Just before serving, arrange some scoops chocolate ice cream and butter pecan ice cream into really cold pie crust.
  • Pour cold butterscotch sauce all over ice cream scoops.
  • Repeat layers using all of ice creams and butterscotch sauce.
  • If desired, sprinkle all over with chopped nuts.
  • Freeze pie until butterscotch sauce is firm, before serving.
  • Really well mix together all crust ingredients [Graham cookie, vanilla wafer or ginger wafer crumbs, melted butter or margarine and sugar.
  • Evenly press mixture over bottom and sides of a 9-inch [23-cm] pie plate.
Butterscotch Sauce
  • Into a casserole, bring together brown sugar, half-and-half or cream, light corn syrup, butter and salt to a boil.
  • Leave to simmer for 2 minutes, stirring.
  • Remove from heat and pour sauce into a bowl.
  • Well mix in vanilla and Rum extracts.