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Butter Brickle Ice Cream Pie

 Butter Brickle Ice Cream Pie
“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
8 ServingsPrep: 20 min. + freezing


  • 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


  • Spread half of the ice cream into crust. Sprinkle with toffee bits.
  • Spoon remaining ice cream over top. Cover and freeze until firm.
  • 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.
  • 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.
  • Just before serving, transfer sauce to a small microwave-safe bowl.
  • Microwave, uncovered, on high for 30-60 seconds or until heated

2 of 2

Butter Brickle Ice Cream Pie (continued)

Directions (continued)

  • through, stirring once. Serve with pie. Yield: 8 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.