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Butter Brickle Ice Cream Pie Recipe
Butter Brickle Ice Cream Pie Recipe photo by Taste of Home

Butter Brickle Ice Cream Pie Recipe

Publisher Photo
“This is my husband’s absolute favorite summertime dessert. I often serve it to company in warm-weather months. Everyone loves the rich butter-pecan flavor.” —Brenda Jackson, Garden City, Kansas
TOTAL TIME: Prep: 20 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 8 servings

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

Nutritional Facts

1 piece with about 3 tablespoons sauce equals 733 calories, 37 g fat (19 g saturated fat), 89 mg cholesterol, 507 mg sodium, 99 g carbohydrate, trace fiber, 7 g protein.

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.
Originally published as Butter Brickle Ice Cream Pie in Simple & Delicious June/July 2011, p45

Nutritional Facts

1 piece with about 3 tablespoons sauce equals 733 calories, 37 g fat (19 g saturated fat), 89 mg cholesterol, 507 mg sodium, 99 g carbohydrate, trace fiber, 7 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Butter Brickle Ice Cream Pie

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 7, 2012

This pie was delicious and very easy to make! My husband and I loved the sauce and we decided we'd prefer to save a few calories by not having the crust or the extra toffee bits in the middle and serve it over ice cream like a sundae. The sauce is just amazing! It was tough to keep from just eating it with a spoon!

MY REVIEW
Reviewed Jun. 10, 2012

My grandson took one bit of this and announced that this was the best pie ever! Everyone gave it a thumbs-up. To make it even better, it is an easy one to make.

MY REVIEW
Reviewed Oct. 9, 2011

This dessert was a huge hit after our Sunday dinner. 16 year-old son begged me to make it again!

MY REVIEW
Reviewed Sep. 4, 2011

The whole family loved it. Next time I think i will make in a rectangular pan instead of the pie plate. Easier to cut and the sauce will stay on better if the pieces are flat squares. Also will probably mix in the toffee pieces into the ice cream.

MY REVIEW
Reviewed Jul. 8, 2011

Very easy for summer-no oven or stove for a great dessert. The sauce is excellent-great with plain ice cream too. Overall, a nice combination of flavors.

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