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Foodgeek: |
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Rating: |
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Servings: |
8 to 10 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Crust:
1 cup graham cracker crumbs
1/3 cup pecans, toasted and finely chopped
1/3 cup butter, melted
Filling:
1-3/4 heavy whipping cream, divided
2 eggs
1/8 tsp. nutmeg
1-2/3 pkg. (11 oz.) butterscotch morsels
2/3 cup pecans, toasted, chopped and divided
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Directions:
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Combine graham cracker crumbs, nuts and butter in small bowl. Press firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.
Combine 1/2 cup cream, eggs and nutmeg in medium, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Remove from heat; add morsels. Let stand for 3 minutes; stir until smooth. Cool to room temperature.
Whip remaining cream in small mixer bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup nuts. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours or until firm.
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