| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pie |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Sugar |
| 1/3 |
c |
Butter; melted |
| 1/2 |
ga |
Vanilla ice cream; softened |
| 1 |
pk |
(7-oz) Bits of Brickle |
| 1 1/3 |
c |
Sugar |
| 1 |
c |
Evaporated milk |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Light corn syrup |
| 1 |
ds |
Salt |
INSTRUCTIONS
PIE
SAUCE
Mix crumbs, sugar and butter and pat into 10 inch pie pan. Bake at 400° for
8 to 10 minutes. Spoon 1/2 of the ice cream into the pie crust. Sprinkle
1/2 of the Bits of Brickle over ice cream. Cover with just enough of
the remaining ice cream to fill pie crust. Freeze. Make sauce by combining
sugar, milk, butter, syrup and salt. Boil over low heat for 1 minute.
Remove from heat and stir in remaining Brickle. Cool and stir. Store sauce
in refrigerator. Spoon over pie pieces when serving. Yield: 1 (10 inch)
pie.
CARRIE DICKINSON (MRS. TYNDALL)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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