Butter Pecan Ice Cream Pie

 

My sister Vera was born on Leap Year Day and since it's Leap Year Day I'm posting something sweet to enjoy for a celebration. This is a make ahead dessert that will finish off any meal well. It's rich and creamy with a nice crunch. Quick and easy to prepare but it needs a good three hours to set well before serving.

Ingredients:

• 2 tablespoons light brown sugar
• 2 tablespoons butter
• 1/3 cup chopped nuts
• 1 lightly baked 9-inch pie shell
• 1-1/2 cups cold milk
• 1 cup Butter Pecan Ice Cream, softened
• 1 package (6-serving) instant pudding-vanilla flavor

Method:

1. Preheat oven to 450 degrees.
2. Combine brown sugar, butter and nuts in saucepan and heat until the butter is melted.
3. Pour this mixture into the lightly baked pie shell and bake at 450 degrees for 5 minutes, cool.
4. Blend milk and ice cream in a medium sized bowl thoroughly.
5. Add the pudding mix to the blended ice cream and milk.
6. Beat slowly at lowest speed of electric mixer until blended for one minute.
7. Pour immediately into prepared and cooled pie shell.
8. Chill in refrigerator until set, approx. 3 hours.
9. Garnish with whipped cream and additional nuts, if desired.
10. Serves 4-8 depending on appetite or sweet tooth.

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