Butterscotch Ice Cream Pie

Crust:
1 cup graham cracker crumbs
1/2 cup toasted pecans, finely chopped
1/2 cup butter, melted

Filling:
2 cups heavy cream, divided
1 12-oz. pkg. (2 cups) butterscotch morsels
2 eggs
1/8 tsp. nutmeg
2/3 cup toasted pecans, chopped

Crust: Combine ingredients. Press firmly into 9 inch pie pan.

Filling: In saucepan bring 1/2 cup heavy cream to boil. Transfer to blender, add morsels, cover and blend on high for 1 minute. Add eggs and nutmeg, cover and blend 1 minute more. Cool to room temperature.

In mixing bowl, whip remaining 1 1/2 cups heavy cream until stiff. Fold in butterscotch mixture. Spoon half of filling into crust sprinkle with 1/3 cup pecans. Spoon remaining filling on top. Garnish with remaining pecans. Freeze until firm (about 4 hours).

Note: filling is too generous for prepared pie shell. Freeze extra filling as individual deserts.