Butter Pecan Ice Cream Pie

• 6 tablespoons butter
• 3/4 cup all-purpose flour
• 3/4 cup finely ground pecans, divided
• 3 tablespoons firmly packed brown sugar
• 1 quart butter pecan ice cream

Place the butter in a 4 cup glass measure. Cook on high for 1 minute, or until melted. Stir in the flour, half of the pecans, and the brown sugar; mix well. Press the mixture firmly into the bottom and sides of 9-inch microproof pie plate. Cook on high for 2 minutes, rotating after 1 minute. Cool to room temperature. Spoon the ice cream into the shell. (If the ice cream is very firm, place the cartoon on a microproof plate. Cook on 30% power for 1 to 2 minutes ,or until softened). Sprinkle the remaining pecans over the top and freeze until firm.

• Yields: 6-8 servings
• Preparation Time: 15 minutes, plus freezing time