---------- Recipe via Meal-Master (tm) v8.05
       Title: Ice Cream Pie W/butterscotch
  Categories: Pies
       Yield: 8 servings
       1 c  Graham cracker crumbs
     1/2 c  Walnuts; finely chopped
     1/4 c  Butter or margarine; melted
       1 pt Coffee ice cream; softened
       1 pt Vanilla ice cream; softened
            Butterscotch sauce
            Butterscotch sauce:
       3 tb Butter or margarine
       1 c  Brown sugar; firmly packed
     1/2 c  Half-and-half
       1 c  Walnuts; chopped/toasted
       1 ts Vanilla extract
   Recipe by: Southern Living
   Preparation Time: 0:20
   Combine graham cracker crumbs, walnuts, and butter, mixing
   well; press firmly into a buttered 9-inch pieplate.  Bake
   at 375 degrees for 8 to 10 minutes; cool. Spoon coffee ice
   cream into cooled crust, and spread evenly; freeze until
   almost firm.  Spread vanilla ice cream over coffee layer
   and freeze until firm. To serve, slice and top with warm
   Butterscotch Sauce. Yield:  one 9-inch pie.
   BUTTERSCOTCH SAUCE Melt butter in a heavy saucepan over low
   heat; add brown sugar, and cook 5 to 8 minutes, stirring
   constantly.  Remove from heat and gradually stir in
   half-and-half.  Cook 1 minute, and remove from heat.  Stir
   in walnuts and vanilla.  Yield:  about 1-1/2 cups.