Commercial RecipeHEATH Toffee Crunch Ice Cream Pie
Details
- Time
- 0 minutes
- Yields
- 4 (9-inch) pies
Add a crunch to your favorite frozen delight with HEATH Toffee Crunch Ice Cream Pie. Chopped pecans and cookie crumbs join forces with vanilla ice cream, HEATH English Toffee Bits with Chocolate and HERSHEY'S Milk Chocolate Fudge Topping to create a delicious crunch-a-palooza for your tastebuds.
Ingredients & Directions
Ingredients
-
1 lb. 11 oz.chocolate cookie crumbs
-
12 oz.toasted pecans, chopped
-
8 oz.salted butter, melted
-
3 (half-gallons)vanilla ice cream
Directions
Heat convection oven to 350°F (standard oven: 400°F). Place cookie crumbs and pecans in food processor; process into crumbs. Mix in melted butter. Evenly divide and press crumb mixture onto bottom and up sides of four (9-inch) pie pans, forming crust. Bake 5 to 10 minutes.
Spread 8 fl. oz. HERSHEY'S Milk Chocolate Fudge Topping (room temperature) on bottom of EACH pie crust. (Refrigerate or freeze several hours for easier spreading of filling.)
Place vanilla ice cream in well chilled large mixing bowl fitted with paddle attachment. Mix on 2nd speed until ice cream has doubled in volume and has a smooth consistency. Fold in 1 lb. 4 oz. HEATH English Toffee Bits. Working quickly, evenly divide ice cream into each pie crust, mounding in center. Freeze overnight.
To serve: Using knife dipped in hot water, cut each pie into 8 portions. Serve each slice in large, rimmed serving bowl. Pour 2 fl. oz. additional warmed HERSHEY'S Milk Chocolate Fudge Topping over EACH pie slice. Top EACH pie slice with 1-1/4 oz. additional HEATH English Toffee. Makes 8 servings per pie.