Ice Cream Pie with Easy Caramel Sauce
I know its the middle of winter but this recipe with its carmel sauce is so good, and curled up in a warm house this tastes amazing!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| caramel sauce | |
| 4 tablespoons | butter |
| 1 cup | brown sugar, packed |
| 1/2 cup | half-and-half |
| pinch of salt | |
| 1 tablespoon | vanilla |
| crust | |
| 1/4 cup | egg white |
| 1/4 teaspoon | salt |
| 1/4 cup | sugar |
| 1 cup | pecans, finely chopped |
| filling | |
| 2 pints | ice cream (1 pint each of different flavors) |
Directions:
To make the caramel sauce: Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold. To make the crust: Preheat oven to 350 degrees. Beat egg whites until frothy. Add sugar and salt and beat on high until stiff. Fold in nuts. Spread mixture all over the bottom and sides of a non-glass pie pan, making sure to adequately coat the sides. Bake for 15 to 20 minutes, watching toward the end to make sure crust doesn't get too brown. Remove from oven when crust is golden brown. Allow crust to cook completely. When crust is cool, remove ice cream from freezer. Allow to soften. When soft, spread one pint of ice cream (I used Butter Brickle) over the bottom of the crust. Spread the other pint (I used Vanilla Bean) over the first flavor. Cover with foil and freeze until very hard. To serve, cut slices of pie and serve on individual plates with cold caramel sauce spooned over the top. *Note that the crust will be a bit sticky...but it's oh, so good!
Source: thepioneerwoman.com
