Time 5m Yield 1 pie Number Of Ingredients 5 Steps:
let ice cream soften slightly . spread evenly in pie crust. squeeze chocolate syrup over pie in a criss-cross motion . do the same with the caramel syrup in oppostie direction . sprinkle top of pie with the crushed candy topping . freeze until ready to serve . any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !
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 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.
Time 5m Yield 8 serving(s) Number Of Ingredients 2 Steps:
Soften ice cream. Pour into pie crust and freeze. Serve with cool whip or chocolate syrup.
