Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Graham cracker crumbs |
| ¼ cup | Sugar |
| ⅓ cup | Butter; melted |
| ½ gallon | Vanilla ice cream; softened |
| 1 pack | (7-oz) Bits of Brickle |
| 1⅓ cup | Sugar |
| 1 cup | Evaporated milk |
| ¼ cup | Butter |
| ⅓ cup | Light corn syrup |
| 1 dash | Salt |
PIE
SAUCE
Mix crumbs, sugar and butter and pat into 10 inch pie pan. Bake at 400ø for 8 to 10 minutes. Spoon ½ of the ice cream into the pie crust. Sprinkle ½ of the Bits of Brickle over ice cream. Cover with just enough of the remaining ice cream to fill pie crust. Freeze. Make sauce by combining sugar, milk, butter, syrup and salt. Boil over low heat for 1 minute.
Remove from heat and stir in remaining Brickle. Cool and stir. Store sauce in refrigerator. Spoon over pie pieces when serving. Yield: 1 (10 inch) pie.
CARRIE DICKINSON (MRS. TYNDALL) From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .