Caramel Toffee Ice Cream Pie Food

CARAMEL TOFFEE ICE CREAM PIE

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)

CARAMEL TOFFEE ICE CREAM PIE

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.

TOFFEE CARAMEL ICE CREAM PIE

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 frozen yogurt into the crust. Sprinkle with half of toffee bits; drizzle with half of caramel. Repeat with the remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.,

CARAMEL TOFFEE ICE CREAM PIE

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.

CHOCOLATE, CARAMEL AND WAFFLE CONE ICE CREAM PIE

Steps:

• Spray the inside of a 9-inch pie plate with nonstick cooking spray. Place a layer of plastic wrap over the pie plate and press smoothly to stick.
• Scatter the smaller waffle pieces to cover the bottom of the pie plate and place the larger shards against the sides in an uneven mosaic-like pattern. Be artistic; pointy pieces of waffle cone will create a more dynamic border.
• Put the chocolate in a small microwave-safe bowl and melt in the microwave in 30-second increments, stirring in between each round, until the chocolate is melted. Drizzle the chocolate over the crust in a decorative pattern. Chill until set, about 10 minutes.
• Spread the softened ice cream over the chocolate layer, smoothing the top. Wrap with plastic and place in the freezer until set, at least 2 hours.
• Drop the dulce de leche in small blobs around the top of the pie; this will make it easier to spread. Spread as evenly as you can to the edges of the crust. (Don't worry if there are small gaps.) Return the pie to the freezer to let the dulce de leche set, about 30 minutes.
• Bring the pie to room temperature for about 10 minutes before eating. Sprinkle the toasted peanuts over the top of the pie and slice with a warmed knife.

ICE CREAM PIE WITH EASY CARAMEL SAUCE

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.

FREEZER CARAMEL DRIZZLE PIE

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.

LAYERED ICE CREAM PIE

Steps:

• Preheat the oven to 350°F.
• Combine the cookie crumbs and butter and mix well. Firmly and evenly press the mixture over the bottom of a 3-inch-deep 10-inch springform pan. Bake for 8 minutes, then cool on a wire rack for at least 30 minutes, until it's no longer warm to the touch.
• Spread the caramel sauce over the cooled crust, leaving a 1-inch border. Freeze for about 30 to 60 minutes, until set.
• Spread the chocolate ice cream over the caramel sauce in an even layer, then freeze for about for 30 to 60 minutes, until firm. (Freezing time depends on the quality of the ice cream and the freezer temperature.)
• Combine the vanilla ice cream and crushed candy bars. Spread over the chocolate ice cream in an even layer, then freeze for about 30 minutes, until firm.
• Spread a thin layer of chocolate sauce evenly over the vanilla ice cream, then freeze for about 30 minutes, until firm.
• Spread the coffee ice cream over the chocolate sauce in an even layer, then return to the freezer for about 30 to 60 minutes, until firm. Cover tightly with plastic wrap and freeze for at least 8 hours before slicing.
• Remove from the freezer about 10 minutes before serving. Remove the springform pan sides, and slice into 12 wedges. If you like, serve additional caramel and chocolate sauce on the side.
• Time Management Advice from Pie Tester Kate Antea
• This pie will take about 4 hours to make. While one layer is freezing, the next ice cream is out softening, and a sauce can be made and cooled. My suggestion is to start by making the caramel sauce (which can be done a day ahead). While the sauce cools, make the crust. While the caramel is freezing, take the chocolate ice cream out to soften. When the chocolate layer goes in to freeze, take out the vanilla ice cream to soften and chop the candy bars. When the vanilla layer goes in to freeze, make and cool the chocolate sauce. When the chocolate sauce layer goes in to freeze, take out the coffee ice cream to soften.

TOFFEE CARAMEL BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray.
• Mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. Pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. Bake for 6 to 8 minutes. Remove baking pan from the oven; immediately sprinkle with toffee chips.
• Place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. Microwave on High in 1 minute intervals, stirring after each minute, until caramels are melted. Top the toffee chips with the melted caramel. Crumble the reserved cake mixture over caramel layer.
• Return the baking pan to the oven; bake for 15 minutes. Allow to cool completely before cutting into 24 bars.