Ice Cream Pie W/butterscotch

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Title: Ice Cream Pie W/butterscotch
Categories: Pies
Yield: 8 servings

1 c Graham cracker crumbs
1/2 c Walnuts; finely chopped
1/4 c Butter or margarine; melted
1 pt Coffee ice cream; softened
1 pt Vanilla ice cream; softened
Butterscotch sauce
Butterscotch sauce:
3 tb Butter or margarine
1 c Brown sugar; firmly packed
1/2 c Half-and-half
1 c Walnuts; chopped/toasted
1 ts Vanilla extract

Recipe by: Southern Living
Preparation Time: 0:20
Combine graham cracker crumbs, walnuts, and butter, mixing
well; press firmly into a buttered 9-inch pieplate. Bake
at 375 degrees for 8 to 10 minutes; cool. Spoon coffee ice
cream into cooled crust, and spread evenly; freeze until
almost firm. Spread vanilla ice cream over coffee layer
and freeze until firm. To serve, slice and top with warm
Butterscotch Sauce. Yield: one 9-inch pie.

BUTTERSCOTCH SAUCE Melt butter in a heavy saucepan over low
heat; add brown sugar, and cook 5 to 8 minutes, stirring
constantly. Remove from heat and gradually stir in
half-and-half. Cook 1 minute, and remove from heat. Stir
in walnuts and vanilla. Yield: about 1-1/2 cups.

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