Ice Cream Pie with Butterscotch
Submitted by KateP
Layered ice cream pie with butterscotch sauce: a graham-walnut crust layered with coffee and vanilla ice cream, topped with warm homemade butterscotch and toasted walnuts.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis layered ice cream pie is the classic make-ahead dessert that solves entertaining: assemble it days in advance, freeze, and pull it out at serving time with a pan of warm butterscotch sauce. The graham cracker crust gets a half cup of finely chopped walnuts folded in for crunch, then bakes briefly to set firm enough to hold a slice of ice cream without crumbling.
The two-layer ice cream stacking is what gives this pie its showstopper appearance. Coffee ice cream goes down first, gets frozen until almost firm, then vanilla layers on top and freezes solid. The trick is the partial-freeze step in the middle. Vanilla ice cream spread directly onto soft coffee ice cream just blends into a beige swirl; freezing the coffee layer halfway gives a clean, distinct boundary between the two flavors.
The butterscotch sauce is the part most home cooks ruin by rushing. Brown sugar and butter cook over LOW heat for five to eight minutes, stirring constantly. Higher heat scorches the sugar fast and the sauce turns bitter. Half-and-half gets gradually stirred in off the heat, then a final minute of cooking thickens it to a glossy, pourable consistency. Pour warm over each cold pie slice for the dramatic temperature contrast that makes this dessert memorable.
Pro Tips
- Soften the ice cream just enough to spread, not melt. Liquid ice cream creates ice crystals when refrozen.
- Toast the walnuts on a dry skillet for 3 to 5 minutes before garnishing. Raw walnuts taste flat over the rich butterscotch.
- Make ahead up to a week. Wrap the pie tightly in plastic to prevent freezer burn and absorbed odors.
- Slice with a hot knife wiped between cuts for clean wedges through the layered ice cream.
Variations
- Swap coffee ice cream for chocolate or caramel for a different flavor combination.
- Use a chocolate cookie crust instead of graham for deeper flavor.
- Drizzle hot fudge along with the butterscotch for a double-sauce sundae pie.
- Top with crushed toffee bits for crunch contrast.
Ingredients
Directions
Combine graham cracker crumbs, walnuts, and butter, mixing well; press firmly into a buttered 9-inch pieplate.
Bake at 375℉ (190℃) for 8 to 10 minutes; cool.
Spoon coffee ice cream into cooled crust, and spread evenly; freeze until almost firm.
Spread vanilla ice cream over coffee layer and freeze until firm.
To serve, slice and top with warm butterscotch sauce.
Sauce: Melt butter in a heavy saucepan over low heat; add brown sugar, and cook 5 to 8 minutes, stirring constantly.
Remove from heat and gradually stir in half-and-half.
Cook 1 minute, and remove from heat. Stir.
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