CARAMEL TOFFEE ICE CREAM PIE
A simple recipe for a delicious caramel toffee ice cream pie. Filled with homemade caramel sauce and delicious toffee bits.
Provided by Ashlee Marie
Categories Dessert
Time 4h37m
Number Of Ingredients 14
Steps:
- preheat the oven to 350
- mix the graham cracker crumbs, sugar and butter together
- press into a 9.5 inch pie pan
- bake for 7 mins - let cool - if you want this to be a completely no bake dessert consider freezing the crust instead of baking it.
- In a small saucepan combine the butter, brown sugar, white sugar and corn syrup
- bring mixture to a boil and heat until it hits 240 degrees
- remove from heat and let cool slightly - about 5 mins
- stir in whipping cream
- pour about 2/3rds of the caramel sauce (1/2 C) into the bottom of the crust
- Beat the cream, powdered sugar and vanilla until stiff peaks form
- Mix the pudding and milk, whisking until smooth and creamy
- add to pudding the whipped cream and mix - let sit a few min's to thicken up
- fold in most of the toffee bits and pour into the crust - spread out and top with extra toffee bits.
- freeze overnight or until firm
- take the pie out about 15 mins before serving so you'll be able to cut it. Top with the rest of the caramel sauce (1/4 C)
Nutrition Facts : Calories 467 kcal, Carbohydrate 51 g, Protein 2 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 90 mg, Sodium 241 mg, Sugar 44 g, ServingSize 1 serving
TOFFEE-PEACH ICE CREAM PIE
A sugar cone and brickle crust, fresh peaches and ice cream-you can't go wrong! Top with hot caramel for a delectable frozen treat. -Kim Ciepluch, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Pulse sugar cones and toffee bits in a food processor until coarsely ground. Drizzle with butter; pulse just until blended. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze at least 30 minutes., In a small saucepan, mix 1 cup peaches, sugar, lemon juice and cornstarch; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool slightly. Stir in remaining peaches; cool completely., Reserve 1/2 cup peach mixture for topping; refrigerate, covered. Beat ice cream and remaining peach mixture just until blended. Pour into crust. Freeze, covered, overnight. To serve, top with caramel topping, reserved peach mixture and toffee bits.
Nutrition Facts : Calories 379 calories, Fat 18g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 225mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
COFFEE LIQUEUR ICE CREAM PIE
Steps:
- Preheat oven to 350 degrees F.
- Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
- Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
- Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
- Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.
TOFFEE ICE CREAM PIE
"This is my sister's recipe, but I modified it to save time in the kitchen. No doubt about it, you'll want a second serving." Janell Greisen - San Dimas, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine ice cream and crushed candy; spread into crust. Cover and freeze until firm., In a small saucepan, melt chocolate chips and butter over medium-low heat. Add confectioners' sugar and evaporated milk; cook and stir for 4-5 minutes or until thickened. Remove from the heat; stir in vanilla. Cut pie into slices and drizzle with sauce.
Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 51mg cholesterol, Sodium 226mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
TOFFEE CARAMEL ICE CREAM PIE
This delicious pie is easy to make and so pretty. It comes together in under 30 minutes and since you can make it in advance, it's ideal for entertaining. -Diane Lombardo, New Castle, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 6-8 minutes or until set. Cool completely on a wire rack., Spread 2-2/3 cups frozen yogurt into the crust. Sprinkle with half of toffee bits; drizzle with half of caramel. Repeat with the remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.,
Nutrition Facts : Calories 244 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
CARAMEL TOFFEE ICE CREAM PIE
This delicious pie is easy to make and so pretty. It comes together in under 30 minutes and since you can make it in advance, it's ideal for entertaining.
Provided by looneytunesfan
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 6-8 minutes or until set. Cool completely on a wire rack.
- Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Repeat with remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.
SAUCY TOFFEE ICE CREAM PIE
Vanilla ice cream pie served with a caramel topping and toffee bits.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 8
Steps:
- Spoon half of ice cream into prepared pie plate. Sprinkle 1/2 cup toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.
- Prepare sauce by combining sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in remaining 1 cup toffee bits. Cool, stirring occasionally.
- Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator.
Nutrition Facts : Calories 970.5 calories, Carbohydrate 122.5 g, Cholesterol 134.5 mg, Fat 51.5 g, Fiber 1.3 g, Protein 8 g, SaturatedFat 28.3 g, Sodium 597.6 mg, Sugar 81.5 g
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