Toffee Ice Cream Pie and Sauce

Toffee Ice Cream Pie and Sauce

Published on November 8, 2014 | In By

Ingredients

  • 17 or 18 vanilla or brown edge wafers
  • 1/2 gallon vanilla ice cream
  • 2 cups chopped Heath English Toffee candy bars
  • 1-1/2 cups sugar
  • 1 cup evaporated milk, undiluted
  • 1/4 cup butter
  • 1/4 cup light corn syrup
  • Dash of salt

Instructions

  1. Line bottom and sides of buttered pan with wafers. Spoon ice cream into wafer shell, sprinkling 1 cup of the toffee between layers of ice cream. Store pie in freezer until serving time.
  2. To prepare the toffee sundae sauce: Combine sugar, milk, butter, syrup and salt. Boil one minute. Remove from heat, stir in remaining toffee. Cool, stirring occasionally. Serve warm sauce over pie wedges.
  3. Yield: one 9-inch pie and 2-1/2 cups sauce.
  4. You can also use a graham cracker crust.

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