Butter Brickle Ice Cream Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âThis is my husbandâs absolute favorite summertime dessert. I often serve it to company in warm-weather months. Everyone loves the rich butter-pecan flavor.â âBrenda Jackson, Garden City, Kansas Ingredients:
1/2 gallon vanilla ice cream, softened, divided |
1 graham cracker crust (9 inches) |
1/2 cup english toffee bits or almond brickle chips |
sauce: |
1 cup sugar |
1 can (5 ounces) evaporated milk, divided |
1/4 cup dark corn syrup |
1/4 cup butter, cubed |
1/8 teaspoon salt |
1 tablespoon cornstarch |
1/2 cup english toffee bits or almond brickle chips |
Directions:
1. Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm.
2. In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture.
3. Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving.
4. Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie. Yield: 8 servings.
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