Directions:

1. For the graham cracker crust: Place crumbs and sugar in a small bowl. Add melted butter and combine well. Press into bottom of 9-inch pie pan and up the sides.
2. For the fudge layer: Melt fudge sauce over low heat in a small saucepan. Spread on graham cracker crust – bottom only. Place in freezer for 1 hour.
3. For the pecan praline: Heat sugar, milk, and 2 tablespoons of water in a small saucepan to boiling, stirring constantly until mixture reaches 235°F on a candy thermometer. Remove from heat and stir in pecans, vanilla extract, and butter.
4. For the ice cream: Using an electric mixer, mix ice cream and peanut butter together on low speed until well blended. In
1 teaspoon increments, drop pecan praline mixture into ice cream and mix gently on low speed.
5. For the assembly and service: Place ice cream mixture into crust. NOTE: Mound ice cream high as it will settle during freezing process. Sprinkle chopped pecans on top of ice cream pie and freeze overnight.
6. Heat caramel and butterscotch topping together in a small saucepan over low heat. Cut pie and put on individual serving plates. Drizzle caramel/butterscotch topping on pie and serve.