5 1/4" x 4", 112 pages      

$6.00* each with Free shipping

#CQ-3712

1/2 gal. vanilla ice cream, softened                1 C. evaporated milk
1-9" prepared graham cracker crust              1/2 C. butter
1 1/2 C. Skor English toffee bits                      1/4 C. light corn syrup
1 1/2 C. white sugar                                          1 pinch salt

Spoon half of ice cream into prepared pie plate. Sprinkle 1/2 cup toffee bits over ice
cream. Spoon in remaining ice cream. Cover, freeze until firm, 4 to 6 hours. Prepare
sauce by combining 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, stirring constantly, until mixture boils; boil and stir 1
minute. Remove from heat; stir in remaining 1 cup toffee bits. Cool, stirring occasionally.
Serve wedges of pie with sauce. Cover and store leftover pie in freezer. Cover and store leftover sauce in refrigerator.