Toffee Ice Cream Pie with Toffee Sundae Sauce

Yield: 6 to 8 servings; 2 1/2 cups sauce

Ingredients

• 18 vanilla wafers
• 1/2 gallon vanilla ice cream
• 1 cup chopped Heath English toffee candy bars
• 1 1/2 cups granulated sugar
• 1 cup evaporated milk, undiluted
• 1/4 cup butter
• 1/4 cup light corn syrup
• Dash of salt

Instructions

1. Line bottom and sides of buttered 9-inch pie pan with wafers.
2. Spoon half of the ice cream into wafer shell; sprinkle 1/2 cup of the toffee on top, then add remaining ice cream.
3. Freeze until serving time.
4. Prepare Toffee Sundae Sauce by combining sugar, milk, butter, syrup and salt. Boil 1 minute. Remove from heat.
5. Stir in remaining toffee; cool, stirring occasionally.
6. Serve Toffee Sundae Sauce over pie.