Recipe for cooking butter pecan ice cream pie

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Butter Pecan Ice Cream Pie

Crust
1 c. crushed graham crackers
1 c. crushed soda crackers
1/2 c. (1 stick) butter or butter replacement, melted

Filling
1 1/3 c. milk
1 lrg. box instant vanilla or French vanilla pudding
1 qt. butter pecan ice cream, softened

Topping
Cool Whip
1 c. pecan pieces

Mix crust ingredients and pat into bottom and up sides of two 9-in. pie tins or the bottom only if using a 13 x 9-in. pan. Bake for 8 mins. at 350°F. Cool.

Mix Filling ingredients until smooth using electric mixer. Pour into cooled crust. Put into freezer until firm.

Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces. Return to freezer. Cover if you will not be using it immediately.

Makes approximately 2 (9-in.) pies or 1 (13 x 9-in.) cake pan.