Spread half the pie filling over crust. Top with half the ice cream; cover and
freeze for 30 minutes.
Drizzle with half the caramel topping; cover and freeze for 30 minutes.
Top with remaining pie filling; cover and freeze for 30 minutes.
Top with remaining
ice cream; cover and freeze until firm. (May be frozen for up to 2 months.)
Remove from the freezer about 30 minutes before serving.
Warm remaining caramel topping; drizzle some on serving plates. Top with a slice
of pie; drizzle remaining caramel topping over pie and sprinkle with pecans.