Butter Brickle and Pecan Ice Cream Pie

1 shortbread crust for a nine inch pie plate (you may buy this or make it yourself*)

1 container butter pecan ice cream (1.5 quarts)

1 cup Heath Bit O’ Brickle Chips for baking

½ - 1 cup toasted pecan chips**

¼ cup butterscotch caramel for drizzling and garnish

Whipping cream (whipped), for garnish

Place shortbread crust in the freezer, meanwhile soften ice cream. Once ice cream is softened 10 – 15 minutes, place in a large mixing bowl and beat. Add the Heath chips. Mix well.

Smooth ice cream mixture into the chilled shortbread crust, tightly cover and freeze for 8 hours or overnight.

Garnish with butterscotch caramel ,toasted pecans and piped whipping cream.

*To make a shortbread crust:

1 box Lorna Doone Shortbread Cookies

½ cup butter

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Mix until the crumbs are moistened. Press into a greased 9 inch pie plate. Place in the freezer for at least 10 minutes.

**To toast pecan chips –

Preheat oven to 400 degrees Fahrenheit. Place pecan chips in a single layer on a cookie sheet. Put in preheated oven . Toast for about 10 minutes, stirring and checking every 3 minutes.