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Toffee Ice Cream Pie with
Toffee Sundae Sauce



  • 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


  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.

Makes 6 to 8 servings and 2 1/2 cups sauce.


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