Once you've made your pie crust from scratch, cooking expert Sassy Mama shows us how to make ice cream pie.
Ice Cream Pie Ingredients
1 prepared graham cracker/ginger snap crust
3 pints pumpkin ice cream
2 cups Whipped cream
Toffee bits and chopped pecans
Allow the ice cream to sit on the counter for about 20 minutes before carefully pressing it into your prepared pie crust. Lay a sheet of plastic wrap over the top of the ice cream and gently smooth. Place the covered pie into the freezer overnight to firm up. Top with fresh whipped cream and sprinkle with toffee bits and pecans. Once cutting the pie and placing on individual serving plates, drizzle with a warm caramel pecan sauce. Enjoy!
Caramel Pecan Sauce Ingredients
1 (11 ounce) package Kraft caramel bits
2 tablespoons half & half
2 tablespoons amaretto liqueur*
1 cup toasted pecans, chopped
Place the caramel bits in a small sauce pan over medium low heat and stir until melted. Gently stir in the half-and-half, amaretto, and chopped pecans. Store the pecan sauce in an airtight container or mason jar.
***This caramel sauce in a jar is a great gift to give during the holidays!***