Caramel freezer pie

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • CRUST
  • 300
    ml
    finely crushed digestive biscuits
  • 60
    g
    pecan nuts, chopped
  • 60
    g
    soft brown sugar
  • 75
    g
    butter, softened
  • FILLING
  • 1
    Litres
    vanilla ice cream
  • 380
    g
    caramel filling
  • TOPPING
  • 50
    g
    milk chocolate, grated
 

Method

 
1. CRUST: Mix biscuits, nuts, sugar and butter. Press mixture on to base and up sides of an ovenproof dish. Bake in a preheated oven at 200 °C for 8 minutes, then cool. 2. FILLING: Place ice cream in refrigerator to soften slightly. Evenly spread half the softened ice cream in the cooled pie shell and place in freezer while preparing caramel layer. Whisk caramel to a smooth consistency, mix into remaining ice cream and spread over the vanilla layer. Freeze. 3. TOPPING: Sprinkle the grated chocolate over the caramel layer and return pie to freezer to freeze until firm. Wrap and freeze until ready to serve.
 

Read more on: bake  |  dairy
 

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