A great pie that uses vanilla ice cream as an ingredient - not as a topping.

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Name: Butterscotch Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American-South
Ingredients: 2 1/2 cups pecans finely ground; 1/4 teaspoon ground cinnamon; 1/3 cup sugar; 1/4 cup butter or margarine melted; 1 cup (packed) dark brown sugar; 1 1/4 cups water; 1 extra large egg yolk; 1 tablespoon gelatin; 1/4 cup water cold; 1 pint premium vanilla ice cream removed from carton and cut into chunks

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INGREDIENTS

- Pecan Crust -
2 1/2 cups pecans ; finely ground
1/4 teaspoon ground cinnamon
1/3 cup sugar
1/4 cup butter or margarine ; melted
- Filling -
1 cup (packed) dark brown sugar
1 1/4 cups water
1 extra large egg yolk
1 tablespoon gelatin
1/4 cup water ; cold
1 pint premium vanilla ice cream ; removed from carton and cut into chunks

Servings

INSTRUCTIONS

To make Pecan Crust: Whisk together ground nuts, cinnamon and sugar in a medium bowl. Add melted butter and mix well. Press mixture onto bottom and sides of a 9-inch pie tin. Chill in refrigerator until set, about 30 to 45 minutes. Bake in a 350 degree oven until lightly browned, about 12 to 15 minutes, being careful not to over bake. Let cool completely before using.

To make Pie: Sprinkle gelatin over cold water, stir to combine and set aside. Melt butter in a medium saucepan over medium heat. Increase heat to high, add brown sugar and water, and bring to a boil and cook for 1 to 2 minutes. In a small bowl, add a little bit of hot sugar mixture to beaten yolk, while whisking, to temper yolk. Slowly add temper yolk back into hot sugar mixture, whisking well. Add softened gelatin and whisk until gelatin completely dissolves and is incorporated. Remove from heat. Add ice cream chunks and whisk until melted and incorporated. Transfer mixture to a large bowl and chill in refrigerator until thickened, but not yet set. Pour filling into prepared crust, and chill until firmly set. Serve with sweetened whipped cream if desired.

Makes one 9-inch pie for 6 to 8 sevings.

NOTES

For the best pie, be sure to use a good premium quality vanilla ice cream.

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Butterscotch Pie

- Pecan Crust -
2 1/2 cups pecans finely ground
1/4 teaspoon ground cinnamon
1/3 cup sugar
1/4 cup butter or margarine melted
 - Filling -
1 cup (packed) dark brown sugar
1 1/4 cups water
1 extra large egg yolk
1 tablespoon gelatin
1/4 cup water cold
1 pint premium vanilla ice cream removed from carton and cut into chunks

Makes one 9-inch pie for 6 to 8 sevings.

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 8 Servings

Calories: 445
Calories from Fat: 327 (73%)

Amt Per Serving		% DV

	Total Fat 36.4g	49 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 18.6g
	Polyunsanturated Fat 10g
Cholesterol 38.5mg		12 %
Sodium 9mg		0 %
Potassium 148.5mg		4 %
Total Carbohydrate 29.9g		9 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 26.6g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 445

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