6 tbsp. butter
3/4 c. flour
3/4 c. finely ground pecans, divided
3 tbsp. firmly packed brown sugar
1 qt. butter pecan ice cream

Place butter in 4-cup measuring glass. Microwave on high 1 minute, or until melted. Stir in flour, half of pecans, and sugar; mix well. Press mixture firmly onto bottom and sides of 9" microproof pie plate. Cook on high for 2 minutes, rotating after 1 minute. Cool to room temperature. Spoon ice cream into shell. (If ice cream is very firm, place carton on microproof plate.) Cook on low for 1 to 2 minutes, or until softened. Sprinkle remaining pecans over top. Freeze until firm.