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Butter Toffee Ice Cream Pie

James Carrier
Yield 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!


  • 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

Nutrition Information

  • calories 502
  • caloriesfromfat 36 %
  • protein 6.3 g
  • fat 20 g
  • satfat 8.7 g
  • carbohydrate 73 g
  • fiber 2 g
  • sodium 345 mg
  • cholesterol 46 mg

How to Make It

  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.

  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.

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