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
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
Directions
- 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.
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