Ingredients
1/2 gallon vanilla ice cream, softened1 graham cracker crust (9 inches)1/2 cup English toffee bits or almond brickle chipsSAUCE:1 cup sugar1 can (5 ounces) evaporated milk, divided1/4 cup dark corn syrup1/4 cup butter, cubed1/8 teaspoon salt1 tablespoon cornstarch1/2 cup English toffee bits or almond brickle chips
Preparation
Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm.
In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture.
Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving.
Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.
