Recipe for Butterscotch Ice Cream Pie from the Ice Cream Pies section.
Butterscotch Ice Cream Pie1 (3 5/8 ounce) box instant butterscotch pudding
1/4 cup water
1/2 cup butter, melted
4 (2.1 ounce) Butterfinger candy bars, crushed
21 graham crackers, finely rolled (1 1/2 cup)
1 quart vanilla ice cream
1 cup prepared whipped topping (for garnish)
1/2 cup light corn syrup Blend pudding and 1/4 cup water; stir in corn syrup and 2 tablespoons of the butter; chill for 15 minutes. Reserve 1/2 cup crushed Butterfinger candy bar for garnish. Combine graham cracker crumbs, remaining crushed candy bar and butter. Press onto bottom and side of 9-inch pie plate; chill 10 minutes. Pour 1/2 cup butterscotch sauce over bottom of prepared crust. Scoop ice cream into balls; arrange over sauce. Drizzle with remaining sauce. Sprinkle with remaining candy bar. Freeze until firm, about 4 hours. Let stand at room temperature 10 minutes before serving; garnish with whipped topping if desired. Makes 8 servings.
We hope you enjoy your freshly made Butterscotch Ice Cream Pie. This recipe came from Ice Cream Pies's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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