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Let ice cream stand at room temperature for 10-15 minutes. Then, spoon into graham cracker crust. The ice cream should be high in the center of the pie and meet even with the crust edges on the side. Shaping will be easier if you place a large piece of plastic wrap over the top of the pie, and smooth out gently with your hands until the ice cream is evenly distributed. Put pie into the freezer until firm, about 2-3 hours or longer. Slice into sixths. Garnish each piece with caramel, pecans and chocolate topping. Serve immediately.
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