Brickle Ice Cream Pie
Recipe from
Yield: 8 servings
Ingredients:
Pie Crust
- 1 1/4 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup white sugar
Filling
- 1/2 gallon vanilla ice cream , slightly softened
- 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits , divided
- 3/4 cup chopped pecans
- 1-1/2 cups sugar
- 1 cup evaporated milk
- 1/4 cup (1/2 stick) butter
- 1/4 cup light corn syrup
- Dash salt
Directions:
- Preheat oven to 350° F.
- Mix graham cracker crumbs, butter and sugar and press In pie pan,
- Bake 6 minutes and cool completely.
- Spoon half of ice cream onto pie crust.
- Layer 1/3 cup toffee bits and 1/2 pecans over ice cream.
- Layer in remaining ice cream.
- Layer remaining pecans.
- Cover; freeze until firm, 4 to 6 hours.
- 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 1 cup toffee bits.
- Cool, stirring occasionally (sauce will thicken as it cools). 3.
- Serve pie with sauce. Garnish with whipped topping and toffee bits.