1/2 gallon vanilla ice cream
1 pt. size jar mincemeat, rum flavored
1 c. finely chopped pecans

Prepare crust (see below) before mixing ingredients. Melt ice cream just enough to stir in mincemeat and pecans. Pour into crust and place in freezer.

PIE CRUST FOR PIE: ginger snaps (approximately 35). DO NOT USE VANILLA WAFERS. Warm 1 stick butter enough to stir but not melted.

Set aside enough ginger snaps to stand up around edge of pie pan so mixture won't run over edge of pan. Crush remaining snaps real fine. (A rolling pin or electric mixer with sharp blades will do nicely.) Mix butter and crushed snaps. Press mixture in bottom of pan and stand whole snaps around edge pan. Place in stove oven a short time, heating just enough for crust to become "brickly". CAREFUL! Don't let snaps burn around top edge.