Caramel Toffee Ice Cream Pie Recipe

4.5 3 8
Caramel Toffee Ice Cream Pie Recipe
Caramel Toffee Ice Cream Pie Recipe photo by Taste of Home
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Caramel Toffee Ice Cream Pie Recipe

Read Reviews
4.5 3 8
Publisher Photo
This caramel toffee ice cream pie is easy to make and so pretty. It comes together in under 30 minutes and since you can make it in advance, it's ideal for entertaining. —Diane Lombardo, New Castle, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
8 servings
TOTAL TIME:
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

Preheat oven to 375°. 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 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. Layer with remaining yogurt, toffee and caramel topping. Cover and freeze 8 hours or overnight. Remove from the freezer 15 minutes before serving. Yield: 8 servings.
Originally published as Caramel Toffee Ice Cream Pie in Healthy Cooking June/July 2008, p66

Nutritional Facts

1 piece: 304 calories, 8g fat (4g saturated fat), 15mg cholesterol, 289mg sodium, 54g carbohydrate (33g sugars, 1g fiber), 7g protein.

  • 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
  1. Preheat oven to 375°. 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 6-8 minutes or until set. Cool completely on a wire rack.
  2. Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Layer with remaining yogurt, toffee and caramel topping. Cover and freeze 8 hours or overnight. Remove from the freezer 15 minutes before serving. Yield: 8 servings.
Originally published as Caramel Toffee Ice Cream Pie in Healthy Cooking June/July 2008, p66

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Reviews forCaramel Toffee Ice Cream Pie

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coniklimpel User ID: 5191569 174886
Reviewed Jul. 8, 2011

"My teen-age son said this was definitely the best dessert I've ever made, and I make a lot of them."

MY REVIEW
MsRenit User ID: 2037187 105638
Reviewed Aug. 5, 2009

"I made this pie for dessert when we had friends over for dinner. It was beautiful and tasted yummy!!!

MsRenit"

MY REVIEW
Mamasuejean User ID: 1786018 161876
Reviewed Jun. 26, 2009

"This looks yummy. I want to try making it. I will use a prepared chocolate crust, however."

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