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

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.