Jill adapted this ice cream pie from Pioneer Woman, Ree Drummond. If you like peanut butter cups and butterfingers in your ice cream you will love this one. Looks and tastes decadent but super easy to make.

Ingredients:
Crust
4-5 graham crackers crushed up
1/3 unsalted butter, melted

Filling
2 pint of vanilla ice cream (Blue Bell is best)
1/4 cup of chopped pecans
2 Reese’s peanut butter cups (chopped up)
2 Butterfingers (chopped up)

Caramel Sauce
1 cup brown sugar
1/2 cup half-and-half
4 tbs of butter
1 tbs of vanilla extract
pinch of kosher salt

More chopped pecans for topping

Directions:
1. Make your pie crust by crushing your graham cracker into a fine dust. Stir in melted butter and then pour into a pie plate and press until you have an even crust. Let is set up for 5-10mins. Bake it at 350 degrees for about 6 mins until golden brown. Set aside and let it cool.

2. Crush your candy and chop your pecans. Mix with the softened ice cream until well incorporated. Pour the mixture onto the pie crust and spread evenly. Cover with plastic and put into the freezer to set up for 2 hours.

3. To make your caramel sauce you mix the butter, sugar, half-n-half on medium low in a small sauce pot. Let it melt and thicken up and then add your vanilla extract and set aside.

Cut your pie, top with caramel sauce and top with a few chopped pecans.