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Saucy Brickle Ice Cream Pie

Details

Time
4 hours 20 minutes
Skill Level
Beginner
Yields
1 pie

This versatile butter brickle pie is as comfortable at a summer picnic as it is at a holiday dinner. This simple recipe combines vanilla wafers with HEATH BITS O' BRICKLE Toffee Bits for a memorable treat you won’t soon forget.

Ingredients & Directions

Prep Time
20 minutes
Freeze Time
6 hours

Ingredients

  • About 30

    vanilla wafer cookies

  • About 1/2 gallon

    vanilla ice cream, slightly softened

  • 1-1/3 cups

    HEATH BITS O' BRICKLE Toffee Bits (8 oz pkg.), divided

  • 1-1/2 cups

    sugar

  • 1 cup

    evaporated milk

  • 1/4 cup

    butter or margarine (1/2 stick)

  • 1/4 cup

    light corn syrup

  • Dash

    salt

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

pie plate
9-inch pie plate
pot
saucepan
measuring cup
measuring cups
rubber scraper
rubber scraper
oven
stovetop
Refridgerator
freezer
1

Butter bottom and sides of 9-inch pie plate; line with vanilla wafers. Spoon half of ice cream into prepared pie plate. Sprinkle 1/3 cup toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.

Try a chocolate pie variation by using chocolate ice cream.

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 (sauce will thicken as it cools).

3

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

Brickle Ice Cream Sundaes: Place scoops of ice cream in individual dessert dishes; spoon toffee sauce over top. Garnish with whipped topping and toffee bits.

Additional questions?