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Butter Brickle Ice Cream Pie

By

This decadent sweet treat, Butter Brickle Ice Cream Pie is the perfect dessert everyone will enjoy!

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Rate this recipe 4.4/5 (45 Votes)

Ingredients

  • SAUCE:
  • 1/2 gallon vanilla ice cream, softened, divided
  • 1 graham cracker crust (9 inches)
  • 1/2 cup English toffee bits or almond brickle chips
  • 1 cup sugar
  • 1 can (5 ounces) evaporated milk, divided
  • 1/4 cup dark corn syrup
  • 1/4 cup butter, cubed
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/2 cup English toffee bits or almond brickle chips

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm.

In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture.

Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving.

Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.

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