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Caramel Toffee Ice Cream Pie Recipe

Photo by: Taste of Home

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“This delicious pie is easy to make and so pretty,” writes Diane Lombardo of New Castle, Pennsylvania. It comes together in under 30 minutes and since you can make it in advance, it’s ideal for entertaining.

This recipe is:

Healthy

Quick

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8 Servings
Prep: 25 min. + freezing

Ingredients

1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
2 tablespoons sugar
1 egg white, beaten
2 tablespoons butter, melted
4 cups fat-free vanilla frozen yogurt, softened, divided
2 English toffee candy bars (1.4 ounces each), coarsely chopped, divided
1/2 cup caramel ice cream topping, divided

Directions

In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 6-8 minutes or until set. Cool completely on a wire rack.
Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Repeat layers. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving. Yield: 8 servings.

Nutrition Facts: 1 piece equals 304 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 289 mg sodium, 54 g carbohydrate, 1 g fiber, 7 g protein.

Caramel Toffee Ice Cream Pie published in Healthy Cooking June/July 2008, p66

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