Toffee Ice Cream Pie (Paula Deen)
Makes one 9 in pie. Can make ahead & freeze up to 1 month.
- 2 c chocolate graham cracker crumbs
- 1/3 c sugar
- 1/3 c butter, melted
- 1/2 gal vanilla ice cream, softened
- 6 (1.4 oz) Heath Milk chocolate English toffee bars, chopped
- Hot fudge sauce (squeeze bottle works well)
In med bowl combine graham cracker crumbs & sugar. Add melted butter stirring to combine. Press mixture onto bottom & up sides of 9 in pie plate. Chill.
In lg bowl combine ice cream & chopped toffee bars; spoon into prepared crust. Cover & freeze at least 4 hrs or up to 1 month. Serve with hot fudge.