Tuesday, May 24, 2011

Caramel Toffee Ice Cream Pie

Last week I did a search online (Taste of Home website) for a recipe to use for our youngest son's 21st birthday ... and the result was this delicious recipe! It is definitely a keeper to add to my recipe collection. It can be made days in advance of a special event, as it is stored in the freezer - a great help in preparing for a special meal.

Caramel Toffee Ice Cream Pie

1 1/2 cups chocolate graham crackers crumbs (about 8 whole crackers)
2 Tablespoons sugar
1 egg white, beaten
2 Tablespoons butter, melted
4 cups vanilla frozen yoghurt, softened, divided
2 English toffee candy bars* (1.4 ounces each), coarsely chopped, divided
1/2 cup caramel ice cream topping, divided

(Note: I could not find English toffee candy bars, and used a Symphony Bar - Creamy Milk Chocolate with Almonds and Toffee Bits, instead.)

In a small bowl, combine cracker crumbs and sugar; stir in egg whites and butter. Press onto the bottom and up the sides of a 9-inch pie plate coated with cooking spray. 
Bake at 375 degrees for 6-8 minutes or until set. Cool completely on a wire rack.

Spread 2 2/3 cups of frozen yogurt into the crust. Sprinkle with half of the chopped candy bars; drizzle with half of caramel. Repeat layers.

Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.

Yield: 8 servings

And a close-up photo of a slice to see all the creamy, delicious goodness!

Linking up with Tasty Tuesday

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