- 10
Ingredients
- 1 cup semisweet chocolate chips
- 4 tbs unsalted butter
- 1/4 cup heavy cream
- 2 tbs light corn syrup
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 Cookie Crumb Crust
- 1/2 cup toffee bits
- 1 quart coffee ice cream softened
Preparation
Step 1
Melt chocolate chips, butter, cream and corn syrup in saucepan or microwave.
Add the confectioners' sugar and vanilla to the chocolate mixture and mix well. Reserve 1/2 cup of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust. Sprinkle with half of the toffee bits. Refrigerate until well chilled, about 1 hour.
In a large bowl, using an electric mixer, beat the ice cream on medium speed until it is spreadable but not runny. Immediately mound into the pie shell and spread evenly. Freeze until the ice cream is firm, at least 2 hours or up to overnight.
Reheat the reserved chocolate mixture until it is spreadable but not hot. Using a spatula, spread it over the ice cream. Sprinkle with the remaining toffee bits and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours.