Butter Pecan Ice Cream Pie

-CRUST-
1/3 c Golden brown sugar; (packed)
1/4 c Unsalted butter; room
-temperature
; (1/2 stick)
1 ts Vanilla extract
2/3 c All purpose flour
2/3 c Chopped pecans; lightly
-toasted
1/2 ga Butter pecan or almond
-praline ice cream; softened
-slightly
36 Pecans halves; toasted
-(optional),
; up to 40

For Sauce:

Melt butter in heavy medium saucepan over medium heat. Add sugar,
cream and salt and whisk until sauce is smooth and comes to simmer.
Remove from heat; mix in vanilla. Cool sauce completely, stirring
occasionally.

For Crust:

Preheat oven to 350F. Butter bottom of 9-inch-diameter springform pan.
Using electric mixer, beat brown sugar, butter and vanilla extract in
medium bowl until smooth. Add flour and 2/3 cup chopped pecans and
stir until moist clumps form. Press dough onto bottom and 1/2 inch up
sides of prepared pan. Bake until crust is set and beginning to
brown, about 12 minutes. Cool crust completely.

Spoon ice cream into crust, pressing to compact. pour 1/2 cup sauce
over. Using tip of small knife, swirl sauce and top layer of ice
cream, creating marbled pattern. Cover pie and freeze 12 hours.
(Sauce and pie can be prepared 3 days ahead. Cover remaining sauce
and refrigerate. Keep pie frozen.)

Run small sharp knife around pan sides to loosen pie. release pan
sides. Arrange toasted pecan halves decoratively around top edge of
pie, if desired. Let pie stand 5 minutes to soften slightly.

Rewarm remaining sauce. Cut pie into wedges and serve with sauce.

Serves 8 to 10.