The recipe yield is:
CRUST: In small bowl, combine graham cracker crumbs, pecans, and butter. Press firmly on bottom and 1" up side of 9" springform pan. Refrigerate. FILLING: In saucepan, combine 1/2 C heavy cream, eggs and nutmeg. Cook over medium-low heat, whisking constantly, until mixture is slightly thickened, about 6 minutes. Remove from heat. Add Butterscotch Morsels; let stand 3 minutes. Whisk until smooth. Transfer to large mixing bowl. Refrigerate 20 minutes. In mixer bowl, beat remaining 1« C heavy cream until stiff peaks form; fold into cooled mixture. Pour 1/2 mixture into crust; sprinkle with 1/3 c chopped pecans. Spoon remaining filling over nut layer. Garnish with remaining chopped pecans. Cover; freeze 6 hours. Makes 8 to 10 servings.
Cakes; Kooknet; Cyberealm