Mincemeat Ice-Cream Pie

Yield: Makes 1 (9-inch) pie

Ingredients

• 1 3/4  cups  finely chopped pecans
• 1  tablespoon  sugar
• 2  tablespoons  butter or margarine, melted
• 1  (9-ounce) package dry mincemeat
• 1/2  cup  water
• 1  quart vanilla ice cream, softened
• 1  tablespoon  grated orange rind
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  ground ginger
• 1/8  teaspoon  ground allspice
• Garnishes: toasted chopped pecans, ground cinnamon

Preparation

Stir together first 3 ingredients; press into bottom of a well-greased 9-inch pieplate.

Bake at 350° for 10 minutes. Cool on a wire rack.

Bring mincemeat and 1/2 cup water to a boil in a small saucepan; boil 3 minutes. Cool. Spread mixture into crust.

Stir together ice cream and next 4 ingredients; spread over mincemeat. Freeze 8 hours. Remove from freezer, and let stand 20 minutes before serving. Garnish, if desired.