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
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