Spanx Stretcher Pie

By GwennW

Ingredients

• Crust:
• 5 c. crushed Oreos (about 50 cookies)
• 6 T. butter, melted
• Filling:
• 1 gallon high quality coffee ice cream, softened
• Butterscotch Sauce:
• 1/2 c. (1 stick) butter
• 2 c. firmly packed brown sugar
• 2 c. heavy cream
• dash vanilla extract
• dash kosher salt

Details

Servings 10

Preparation

Step 1

Preheat oven to 325.

Coat a 9 X 13 pan with PAM (or two 9-inch pie pans). Blend together the crushed Oreos and melted butter. Press cookie mixture into the bottom and sides of the prepared pan. Bake 6 - 8 minutes. Cool completely.

Spread the softened coffee ice cream over the cookie crust to form a layer. Cover with plastic wrap and freeze until the ice cream has completely hardened (this may take several hours, or overnight).

To make the Butterscotch Sauce:
Over medium heat, melt butter. Add brown sugar, and stir 3 - 5 minutes until dissolved. At this point the mixture should look more molten, and less like wet sand. Add cream and stir with a whisk over medium heat for 10 minutes. Let cool to room temperature, but do not allow it to harden. Add vanilla and kosher salt. Stir and taste. You should really taste an "old-fashion" butterscotch taste. If you are not using the sauce right away, it will stay good in the refrigerator for up to one month. Store in a non reactive container, with a tight fitting lid (like a glass jar).

Once the sauce has completely cooled (the sauce must be completely cool, otherwise it will melt the ice cream layer underneath), pour sauce over the ice cream layer and put the dish back in the freezer. Once it has frozen, cover with plastic again.

When ready to serve, remove from freezer, and cut into pieces.