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Butter Toffee Ice Cream Pie





Yields
Makes 8 to 10 servings

Trisha Kruse came up with this creamy, crunchy ice cream pie when she had toffee peanuts and was looking for a way to avoid eating them all herself!

Butter Toffee Ice Cream Pie




James Carrier
 3/4 cup toffee peanuts
 1/2 gallon butter pecan or vanilla ice cream
 1 prepared 9-inch graham cracker crust (9 oz.)
 1 jar (12 oz.) butterscotch topping
Step 1
1

Coarsely chop peanuts. Soften ice cream in carton in a microwave oven on medium power (50%) at 5-second intervals, 15 to 25 seconds.

Step 2
2

Spread half the ice cream into crust, packing firmly. Sprinkle half the peanuts over ice cream. Drizzle about half the butterscotch topping over peanuts. Spread remaining ice cream onto pie, mounding in center. Top with remaining peanuts and butterscotch topping. Freeze until firm, at least 3 hours, or cover loosely and freeze up to 2 days.

Step 3
3

To serve, let stand at room temperature about 10 minutes to soften before slicing into wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 502Calories from Fat 36
% Daily Value *
Total Fat 20g31%

Saturated Fat 8.7g44%
Cholesterol 46mg16%
Sodium 345mg15%
Total Carbohydrate 73g25%

Dietary Fiber 2g8%
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.