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.

Crust:

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.)