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Butter Brickle Ice Cream Pie Exps37559 Sd1999448a02 18 2bc Rms 3

Butter Brickle Ice Cream Pie

TOTAL TIME: Prep: 20 min. + freezing YIELD: 8 servings.
This butter brickle ice cream pie 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

Ingredients

  • 1/2 gallon vanilla ice cream, softened
  • 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

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.

Nutrition Facts

1 piece with about 3 tablespoons sauce: 733 calories, 37g fat (19g saturated fat), 89mg cholesterol, 507mg sodium, 99g carbohydrate (81g sugars, 0 fiber), 7g protein.

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