Feeling particularly saucy? Tantilize your taste buds with HERSHEY'S Saucy Toffee Ice Cream Pie Recipe. The perfect comination of sweet and salty.
BAKE MODE:
Prevent your screen from going dark while you bake.
Spoon half of ice cream into prepared pie shell. Sprinkle 1/4 cup (50 mL) toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.
If using homemade 9-inch (23 cm) graham cracker crumb crust, use the large amount of ice cream (1.5 L).
Sauce: Combine 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 toffee bits. Cool, stirring occasionally. Makes 3 cups (750 mL) sauce.
Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator.
Variation:
Saucy Toffee Ice Cream Sundaes: Place scoops of ice cream in individual dessert dishes; spoon toffee sauce over top.