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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
Praline Cookies
12 whole graham crackers
1/2 lb unsalted butter
1 cup packed brown sugar
2 cups pecans, coarsely chopped
1 1/4 cups butterscotch sauce, softened at room temperature
1 recipe for graham cracker pie crust, baked in a 9 inch springform pan, cooled
1/2 gallon vanilla ice cream, softened until spreadable, but not melted
Cookies: Preheat oven to 350. Line a baking sheet with foil and butter the foil. Place the graham crackers in a single layer on sheet. Melt butter and brown sugar in a saucepan over medium heat, stirring until mixture boil. Boil 2 minutes without stirring. Remove from heat and stir in chopped pecans. Slowly pour mixture evenly over crackers. Spread the nuts evenly on top. Bake 10-12 minutes, until praline is bubbly on top. Cool the cookies for 5 minutes on the pan. Remove from the foil and transfer to a rack to cool completely. Break half the cookies into irregular 3/4 inch pieces and the remaining into larger cookies to serves as cookies or freeze them.
Pie: Spoon 1/2 cup butterscotch sauce over the crust. Spread half the softened ice cream over the crust. Spoon 1/2 cup remaining sauce over the ice cream and sprinkle with half the cookie pieces evenly over the sauce. Spread remaining ice cream over the cookies and sprinkle with remaining cookies. Top with remaining 3/4 cup topping. Freeze the pie uncovered for 15 minutes to firm the sauce. Wrap tightly with plastic wrap and then with foil; press gently against pie. Freeze overnight or up to 2 weeks.
Once frozen, you can remove the springform pan. Dip dish towel with hot water and wring. Hold around sides of pan for 15 seconds. Release sides of pan. Rewrap until ready to serve.
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BUTTERSCOTCH PRALINE ICE CREAM PIE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
Praline Cookies
12 whole graham crackers
1/2 lb unsalted butter
1 cup packed brown sugar
2 cups pecans, coarsely chopped
1 1/4 cups butterscotch sauce, softened at room temperature
1 recipe for graham cracker pie crust, baked in a 9 inch springform pan, cooled
1/2 gallon vanilla ice cream, softened until spreadable, but not melted
Cookies: Preheat oven to 350. Line a baking sheet with foil and butter the foil. Place the graham crackers in a single layer on sheet. Melt butter and brown sugar in a saucepan over medium heat, stirring until mixture boil. Boil 2 minutes without stirring. Remove from heat and stir in chopped pecans. Slowly pour mixture evenly over crackers. Spread the nuts evenly on top. Bake 10-12 minutes, until praline is bubbly on top. Cool the cookies for 5 minutes on the pan. Remove from the foil and transfer to a rack to cool completely. Break half the cookies into irregular 3/4 inch pieces and the remaining into larger cookies to serves as cookies or freeze them.
Pie: Spoon 1/2 cup butterscotch sauce over the crust. Spread half the softened ice cream over the crust. Spoon 1/2 cup remaining sauce over the ice cream and sprinkle with half the cookie pieces evenly over the sauce. Spread remaining ice cream over the cookies and sprinkle with remaining cookies. Top with remaining 3/4 cup topping. Freeze the pie uncovered for 15 minutes to firm the sauce. Wrap tightly with plastic wrap and then with foil; press gently against pie. Freeze overnight or up to 2 weeks.
Once frozen, you can remove the springform pan. Dip dish towel with hot water and wring. Hold around sides of pan for 15 seconds. Release sides of pan. Rewrap until ready to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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