Saucy Toffee Ice Cream Pie Recipe

Ingredients <br>- 1/2 gallon vanilla ice cream, softened <br>- 1 (9 inch) prepared graham cracker crust <br>- 1 1/2 cups SKOR® English Toffee Bits <br>- 1 1/2 cups white sugar <br>- 1 cup evaporated milk <br>- 1/2 cup butter <br>- 1/4 cup light corn syrup <br>- 1 pinch salt <br><p></p>Directions <br>step 1: 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. <br>step 2: 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. <br>step 3: Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator. <br>

Ingredients
- 1/2 gallon vanilla ice cream, softened
- 1 (9 inch) prepared graham cracker crust
- 1 1/2 cups SKOR® English Toffee Bits
- 1 1/2 cups white sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1 pinch salt

Directions
step 1: 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.
step 2: 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.
step 3: Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator.

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