Creamy Butter Pecan Ice Cream Pie

Instructions

1. 1

   Spread half of the softened vanilla ice cream into the graham cracker crust. Sprinkle with toffee bits. Spoon the remaining ice cream over the top. Cover and freeze until firm, about 1 hour.

2. 2

   In a large saucepan, combine the sugar, 3 tablespoons of the evaporated milk, corn syrup, butter, and salt. Bring to a boil over medium heat, stirring constantly.

3. 3

   In a small bowl, whisk together the remaining evaporated milk and cornstarch until smooth. Gradually add the cornstarch mixture to the sugar mixture, stirring constantly. Return to a boil and cook for 1-2 minutes, or until thickened. Remove from heat and allow to cool to room temperature, stirring occasionally. Stir in the toffee bits.

4. 4

   Just before serving, transfer the sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds, or until heated through, stirring once. Serve the warm sauce over slices of the chilled Butter Pecan Ice Cream Pie.