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Pie: Saucy Brickle Ice Cream Pie Recipe

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This recipe for Pie: Saucy Brickle Ice Cream Pie is from Dedicated with love to my mother, LaVeta Lewis., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
30 Vanilla Wafer Cookies
½ gallon Vanilla ice cream slightly softened
1⅓ cups Heath Bits O' Brickle Toffee Bits (8 oz pkg.) divided
1½ cups sugar
1 cup evaporated milk
½ stick butter (¼ cup)
¼ cup light corn syrup
dash salt
Directions:
Directions:
Butter sides and bottom of 9-inch pie plate, line with Vanilla Wafer cookies. Spoon half the ice cream into prepared pie plate. Sprinkle ⅓ cup toffee bits over ice cream. Spoon in remaining ice cream. Cover and freeze until firm, 4-6 hours.
Prepare sauce by combining sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Cook over low heat, stirring constantly until mixture boils, boil and stir 1 minute. Remove from heat, stir in remaining toffee bits (1 cup). Cool, stirring occasionally (sauce will thicken as it cools).
Serve wedges of ice cream pie with sauce. Keep leftover pie covered and in freezer. Keep sauce in refrigerator. Delicious!

 

 

 

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