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Saucy Toffee Ice Cream Pie Recipe

Saucy Toffee Ice Cream Pie Recipe

SKILL LEVEL
Intermediate

Ingredients

4 cupsvanilla or chocolate ice cream, slightly softened (1 L)
6 oz prepared graham cracker or chocolate crust (170 g)
1 1/4 cupsCHIPITS SKOR Toffee Bits, divided (200 g)
1 1/2 cupsgranulated sugar (375 mL)
1 cupcanned evaporated milk or whipping cream (35%) (250 mL)
1/4 cupbutter or margarine (50 mL)
1/4 cupgolden corn syrup (50 mL)
salt (pinch)

Directions

    1. Spoon half of ice cream into prepared pie shell. Sprinkle 1/4 cup (50 mL) toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.

    2. SAUCE: Combine sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in remaining toffee bits. Cool, stirring occasionally. Makes 3 cups (750 mL) sauce.

    3. Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator.

    Makes 6 to 8 servings.

    TIP:
    • If using homemade 9-inch (23 cm) graham cracker crumb crust, use the large amount of ice cream (1.5 L).

    Variation:
    • SAUCY TOFFEE ICE CREAM SUNDAES: Place scoops of ice cream in individual dessert dishes; spoon toffee sauce over top. Makes 6 to 8 sundaes.

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