Tuesday, November 25, 2008

Countdown: Thanksgiving Pie #3

This is a fun fall pie, especially for Florida!

Caramel Ice Cream Pie

1 quart vanilla ice cream, softened

Caramel Sauce:

½ cup butter

1 ¼ cups brown sugar

¼ cup light corn syrup

½ cup evaporated milk or whip cream

Melt butter and sugar in saucepan. Add corn syrup and bring to a boil. Stir in milk and boil again. Remove from heat and let cool.


1 cup flour

½ cup butter, melted

½ cup pecans, chopped

¼ cup brown sugar

Combine all ingredients and spread mixture on a cookie sheet, pressing to ¼” thickness. Bake at 400° for 10 minutes. Remove from oven and transfer to a bowl, stirring until cookie is crumbly. Measure out ¼ cup and set aside. Press remaining crumbs into a 9” pie plate for the crust. Pour ¾ cup caramel over crust and freeze. When caramel is solid, fill crust with softened ice cream. Sprinkle with 2 Tbls crumbs, drizzle with some sauce and sprinkle on remaining 2 Tbls crumbs. Freeze. Makes 8 servings.

Note: Can substitute 12 oz jar of caramel topping for sauce if desired

(Another note: I just googled a picture, if you follow the recipe it probably won't look the same, but it should still be delicious.)


Just Jones'n said...

I've been following your recipes all week and this one looks so yummy! This is a great idea thanks for sharing!!!

Rennie S said...

Oh YUMMY!!! Have you made this one? I've gained a pound a day just reading your posts!

Melissa said...

These are getting harder to ignore! This one looks delicious!