Almond Toffee Ice Cream Pie
Preparation Time: 15 minutes
Cook Time: 1 hour
Refrigeration Time: 1 hour
Crunchy bits of butter brickle mingle with the vanilla ice cream in this pie and flavor the creamy sauce topping it.
1 quart vanilla ice cream, softened
1 Keebler® Ready Crust® Graham Pie Crust
1 package (8 oz.) butter brickle bits, divided
1 1/2 cups sugar
1 cup evaporated milk
1/4 cup margarine or butter
1/4 cup light corn syrup
1. Spread half of ice cream in crust. Sprinkle with half of butter brickle. Lightly press into ice cream.
2. Spread remaining ice cream over chips. Freeze at least 3 hours or until firm.
3. In small saucepan combine sugar, milk, margarine or butter and corn syrup. Cook, uncovered, over medium heat until boiling. Boil for 1 minute. Remove from heat. Stir in remaining butter brickle. Cool for 1 hour, stirring occasionally. Refrigerate.
4. Let pie stand at room temperature for 15 minutes. Cut into wedges. Spoon sauce over wedges. Refrigerate any remaining sauce for ice cream topping. Store pie in freezer.
Total Fat 26g
Saturated Fat 9g
Total Carbohydrate 91g
Dietary Fiber 1g