Caramel freezer pie

Name: Caramel freezer pie
Yield: 6 servings
Cuisine: Bake
Ingredients: 300.00 ml digestive biscuits finely crushed; 60.00 g pecan nuts chopped; 60.00 g brown sugar soft; 75.00 g butter softened; 1.00 Litres ice cream vanilla; 50.00 g milk chocolate grated

6 servings

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Dairy

By Food24 November 03 2009

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Ingredients (6)

CRUST

300.00 ml	digestive biscuits — finely crushed
60.00 g	pecan nuts — chopped
60.00 g	brown sugar — soft
75.00 g	butter — softened

FILLING

1.00 Litres

ice cream — vanilla

TOPPING

50.00 g

milk chocolate — grated

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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.