Butter Pecan Ice Cream Pie

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Combine the graham cracker crumbs, 1/2 cup of the finely chopped pecans, and the dark brown sugar in a large bowl.

Step 3 -Add 1/4 cup of the melted butter and mix until all of the crumbs are moistened.

Step 4 -Press the crumb mixture into a 9-inch pie plate.

Step 5 -Bake until the crust is set, about 8-10 minutes.

Step 6 -Transfer the crust from the oven and allow it to cool completely.

Step 7 -In a medium saucepan over medium heat, mix the light brown sugar, the corn syrup, the water, 1/4 cup of the butter, and the salt until the butter has melted.

Step 8 -Bring the sugar mixture to a boil, without stirring it, and allow it to cook until it reaches 236 degrees F when tested with a candy thermometer.

Step 9 -Transfer the sugar mixture from the heat and stir in the evaporated milk and the vanilla extract.

Step 10 -Pour the butterscotch sauce into a heatproof jar and allow it to cool completely.

Step 11 -Melt the remaining butter in a small skillet over medium heat.

Step 12 -Add the remaining pecans to the melted butter and toast until fragrant, about 3-5 minutes.

Step 13 -Transfer the buttered pecans off the heat and allow them to cool completely.

Step 14 -Spoon 1/2 of the ice cream into the pie crust, spreading it into an even layer.

Step 15 -Drizzle the ice cream in the pie crust with 1/4 cup of the butterscotch sauce.

Step 16 -Sprinkle with 1/2 of the buttered pecans.

Step 17 -Spoon the remaining ice cream over top, smoothing it out into an even layer.

Step 18 -Cover the pie with plastic wrap and freeze for at least 12 hours.

Step 19 -Remove the plastic wrap.

Step 20 -Drizzle the pie with the remaining butterscotch sauce.

Step 21 -Sprinkle the pie with the remaining butter pecans.

Step 22 -Let the pie stand for 5 minutes to soften slightly.

Step 23 -Serve.