Feeling particularly saucy? Tantilize your taste buds with HERSHEY'S Saucy Toffee Ice Cream Pie Recipe. The perfect comination of sweet and salty.
Spoon half of ice cream into prepared pie shell. Sprinkle 1/4 cup (50 mL) toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.
If using homemade 9-inch (23 cm) graham cracker crumb crust, use the large amount of ice cream (1.5 L).
Sauce: Combine sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in remaining toffee bits. Cool, stirring occasionally. Makes 3 cups (750 mL) sauce.
Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator.
Saucy Toffee Ice Cream Sundaes: Place scoops of ice cream in individual dessert dishes; spoon toffee sauce over top.