Frozen Butterscotch Pie

Crust:
1 cup graham cracker crumbs
½ cup toasted pecans, finely chopped
½ cup butter, melted

Filling:
2 cups heavy cream, divided
1 (12 oz) pkg butterscotch morsels or 2 cups
2 eggs
1/8 teaspoon nutmeg
2/3 cup toasted pecans, chopped

Crust:
Combine ingredients. Press firmly into 9" pie pan.

Filling:
In saucepan bring ½ cup heavy cream to boil. Transfer to blender, add morsels, cover and blend on high for 1 minute. Add eggs and nutmeg, cover and blend 1 minute more. Cool to room temperature.

In mixing bowl, whip remaining 1½ cups heavy cream until stiff. Fold in butterscotch mixture. Spoon half of filling into crust sprinkle with 1/3 cup pecans. Spoon more filling on top. Garnish with remaining pecans. Freeze until firm (about 4 hours).