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Colette & Cassi's Country Kitchen!

TOFFEE ICE CREAM PIE



INGREDIENTS:

1/2 gallon vanilla ice cream, softened

1 (9 inch) prepared graham cracker crust

1 1/2 cups SKOR® English Toffee Bits

1 1/2 cups white sugar

1 cup evaporated milk

1/2 cup butter

1/4 cup light corn syrup

1 pinch salt


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DIRECTIONS:


1. Spoon half of ice cream into prepared pie plate. Sprinkle 1/2 cup toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.

2. Prepare sauce by combining sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in remaining 1 cup toffee bits. Cool, stirring occasionally.

3. Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator. .




-- Edited by Colette at 10:07, 2005-05-25