Time 4h37m Number Of Ingredients 14 Steps:
preheat the oven to 350 mix the graham cracker crumbs, sugar and butter together press into a 9.5 inch pie pan bake for 7 mins - let cool - if you want this to be a completely no bake dessert consider freezing the crust instead of baking it. In a small saucepan combine the butter, brown sugar, white sugar and corn syrup bring mixture to a boil and heat until it hits 240 degrees remove from heat and let cool slightly - about 5 mins stir in whipping cream pour about 2/3rds of the caramel sauce (1/2 C) into the bottom of the crust Beat the cream, powdered sugar and vanilla until stiff peaks form Mix the pudding and milk, whisking until smooth and creamy add to pudding the whipped cream and mix - let sit a few min’s to thicken up fold in most of the toffee bits and pour into the crust - spread out and top with extra toffee bits. freeze overnight or until firm take the pie out about 15 mins before serving so you’ll be able to cut it. Top with the rest of the caramel sauce (1/4 C)
Time 25m Yield 8 servings. Number Of Ingredients 7 Steps:
Preheat oven to 375°. In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake 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 toffee bits; drizzle with half of caramel. Layer with remaining yogurt, toffee and caramel topping. Cover and freeze 8 hours or overnight. Remove from the freezer 15 minutes before serving.
Time 3h20m Yield 8 to 10 servings Number Of Ingredients 11 Steps:
For the crust: Preheat the oven to 350 degrees F. Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely. For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours. For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold. To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.
Time 12h30m Yield 16 Number Of Ingredients 8 Steps:
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Time 25m Yield 8 serving(s) Number Of Ingredients 7 Steps:
In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° 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 toffee bits; drizzle with half of caramel. Repeat with remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.
Time 8h25m Number Of Ingredients 8 Steps:
Preheat your oven to 350°F. Spray a 9 ½ inch glass pie pan with cooking spray. Place Nilla wafers, and walnuts in a large food processor, and pulse into medium crumbs. Add sugar, and pulse into fine crumbs. In a medium microwave safe bowl (2 ½ quart glass bowl), melt salted butter. Add crumb mixture to the melted butter, and stir very well to combine (about 2-3 minutes). Crumbs should be completely coated and will increase in volume as they absorb the liquid. Press mixture firmly into prepared 9 ½ inch glass pie pan with the bottom of a metal measuring cup or a flat bottom glass. Bake for 10-12 minutes until it becomes golden brown and fragrant. Remove from the oven and cool completely. Soften ice cream by thawing in its container for 5-10 minutes at room temperature (see Note #2 below). Dump about ¾ of the container into the prepared and cooled crust. Spread into the bottom and edges of the crust (make sure there are no air gaps). Then add remaining ice cream, spread to edges (leaving the top crust exposed, and swirl the top. Evenly sprinkle English Toffee Bits all over the top of the ice cream, and freeze uncovered for 3-4 hours. Cover with plastic wrap, then freeze for another 4 hours (or overnight). When ready to serve (see Notes #3 & #4 below), pour caramel sauce into a microwave safe bowl, and microwave until it bubbles up (about 15-20 seconds), then stir well. Serve slices of the ice cream pie in shallow bowls, drizzle warm caramel sauce (about ½ tablespoon each) over each slice, and garnish with a dollop of whipped cream.
Time 2h15m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours. Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely. Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.
Yield Serves 8 Number Of Ingredients 9 Steps:
Spread melted chocolate over bottom of crust. Freeze until set, about 5 minutes. Spoon ice cream into crust; smooth top. Freeze until very firm, about 4 hours. (Can be prepared 4 days ahead.) Serve pie with Hot Caramel Sauce. To make Hot Caramel Sauce: Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan. Stir over low heat until sugar dissolves, about 4 minutes. Increase heat to medium-high. Boil sauce without stirring until mixture registers 238°F (soft-ball stage) on candy thermometer, about 11 minutes. Cool slightly. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat, stirring constantly.) Makes about 2 cups.
