Pecan Ice Cream PieIngredientsFor the Crust:1 package Honey Graham Crackers (9 crackers), crushed2 Tbsp. granulated sugar2 Tbsp. packed dark brown sugarPinch of salt3/4 cup pecan pieces4 Tbsp. unsalted butter, melted2 tsp. waterFor the filling:1 1/2 cups pecan pieces3 Tbsp. granulated sugar3 Tbsp. packed dark brown sugarPinch of salt1 egg white1 quart vanilla ice cream, slightly softenedDirectionsPreheat oven to 375° F placing racks in middle and bottom third.Prepare the crust – In the bowl of a food processor combine the graham crackers, sugars, salt and pecan pieces. Pulse until finely chopped. Pour into a large bowl. Add the melted butter and water stirring until well combined. Pour into a 10″ pie dish and pressed up the sides and along the bottom to make a uniform crust: set aside.In the now empty bowl combine the following filling ingredients: pecan pieces, sugars and salt. Add the egg white and toss with a fork until all of the pecan pieces are well coated. Place onto a parchment lined cookie sheet.Place the crust into the oven on the middle rack and the candied nuts onto the lower third rack. Bake for 10 minutes until crust is golden brown and nuts are bubbly.Remove crust and candied nuts. Immediately take a fork and stir the candied nuts transferring them to a plate. Cool both the crust and nuts completely.In a large bowl combine the softened ice cream with 2/3 of the candied nuts, reserving about ½ cup for garnishing. Place the pecan ice cream into the crust and smooth the top. Freeze for about 4 hours or overnight.For ease of cutting, place the pie into the refrigerator for about 15 minutes. Garnish with the reserved candied nuts and serve.