Best Butter Brickle Ice Cream Pie Recipes

BUTTER BRICKLE ICE CREAM PIE

Butter Brickle Ice Cream Pie image

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

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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 through, stirring once. Serve with pie.

Nutrition Facts : Calories 733 calories, Fat 37g fat (19g saturated fat), Cholesterol 89mg cholesterol, Sodium 507mg sodium, Carbohydrate 99g carbohydrate (81g sugars, Fiber 0 fiber), Protein 7g protein.

BUTTER BRICKLE ICE CREAM PIE

Butter Brickle Ice Cream Pie image

Number Of Ingredients 12

Ingredients

1 1/2 cups pecans, coarsely chopped (save 8 whole pecans for garnish)
2 egg whites
1/4 cup sugar
1/4 teaspoon salt
1 quart butter brickle ice cream (or butter pecan or butter crunch), softened
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Caramel Sauce:
1 cup firmly packed brown sugar
1/2 cup half-and-half or evaporated milk
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 tablespoon vanilla

Steps:

Lightly toast all the pecans in a 350° oven for 5 - 8 minutes. Cool on a paper towel before using. Beat egg whites until frothy. Gradually add sugar and salt and beat until stiff. Fold in cooled chopped nuts and spread meringue in bottom and up side of well-buttered 9-inch pie pan. Prick bottom and sides with fork to eliminate bubbles. Bake at 350° for 15-20 minutes. Watch closely. Cool completely. Spread ice cream over crust. Cover with foil and freeze. To serve, cut into wedges, top with sauce and 1 whole pecan. Caramel Sauce: Combine all ingredients except vanilla. Bring to a boil over medium heat, stirring occasionally. Boil about 4 minutes, stirring occasionally. Remove from heat, stir in vanilla, and let cool 30 minutes. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves