Easy Peach Ice Cream Pie

Ingredients

1 cup pecan halves, toasted

1 cup pecans, toasted, coarsely chopped ( about 4 ounces)

2 quarts peach ice cream, slightly softened

1 graham cracker pie shell

1 jar  caramel ice cream topping ( may need a little more)

Directions

Drizzle  about 1/4 of the  caramel topping over bottom of crust.  Freeze until caramel sets, about 10 minutes.  Spread 1 quart ice cream over caramel in crust.  Sprinkle chopped pecans over ice cream.  Drizzle 1/4 of caramel sauce over ice cream and freeze until caramel sets, about 10 minutes.  Spread remaining ice cream over.  Freeze until top of pie is firm, about 1 hour.  Arrange pecan halves in circles around top of pie.  Drizzle 1/4 of  caramel sauce over pie and freeze until solid, at least 4 hours.  Can be prepared  several days ahead; cover tightly with foil and keep frozen.  Chill remaining caramel sauce.

To serve:  Warm caramel sauce.  Let pie soften slightly at room temperature, about 10 minutes.  Serve pie with warm caramel sauce.

This is a revision of a recipe found on Epicurious.