Saucy Toffee Ice Cream Pie Recipe
Ingredients
| 4 cups | vanilla or chocolate ice cream, slightly softened (1 L) |
| 6 oz | prepared graham cracker or chocolate crust (170 g) |
| 1 1/4 cups | CHIPITS SKOR Toffee Bits, divided (200 g) |
| 1 1/2 cups | granulated sugar (375 mL) |
| 1 cup | canned evaporated milk or whipping cream (35%) (250 mL) |
| 1/4 cup | butter or margarine (50 mL) |
| 1/4 cup | golden 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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