PRALINE ICE CREAM PIE

Cooking Time:  None

Make Ahead:  This pie can be made
up to a week in advance.  Keep
frozen until ready to serve.  Defrost
for 5 minutes before serving.

Serves 6

Serve this dessert with creamy
hazelnut flavored coffee.

SHOPPING LIST

Caramel Topping, Graham Cracker Pie Crust, Pecans, Toffee Chips, Ice Cream

INGREDIENTS

1 jar caramel ice cream topping, divided (8 ounce size)
1 graham cracker pie crust (9 inch size)
1/2 cup chopped pecans or walnuts, divided
1/4 cup toffee chips, divided
1 quart vanilla ice cream, softened

1. Drizzle half of the caramel topping over the bottom of the pie crust.  Sprinkle with half of the pecans and toffee chips.
2. Scoop the ice cream into the pie shell and spread evenly over the caramel topping.
3. Sprinkle the remaining pecans and toffee chips over the top of the ice cream.
4. Pipe  the remaining caramel topping in a decorative lattice pattern over the top.  Freeze until a few minutes before serving (see EXPRESS COOKING to make a bag for piping the topping).

VARIATION

For a chocolate lover's delight, use a chocolate wafer crumb crust and chocolate ice cream.

EXPRESS COOKING

Use a sealable plastic bag for piping the caramel topping onto the pie.  Pour the remaining caramel into the bag and snip a tiny hole in the bottom corner, gently apply pressure.

MONEY SAVING TIPS

Save money by making your own caramel topping.  Combine 2/3 cup of brown sugar, 1 teaspoons of vanilla extract and 1 cup evaporated milk.  Heat until boil and let cool before using.

          SEND AN EMAIL                           SIGN AND VIEW MY GUESTBOOK

Submit A Comment Or A Recipe