1 pie crust, baked
2 pts. butter pecan ice cream
1 (8 oz.) jar butterscotch ice cream topping
1 (10 oz.) pkg. pecan pieces

Bake pie crust about 5 minutes at 350 degrees until slightly brown. Let cool. Fill pie crust with butter pecan ice cream, then spread a layer of butterscotch topping over the ice cream. Top the pie with a layer of pecan pieces. Place in the freezer for at least 4 hours before serving.