3.0 – 1 reviews • Dessert
| Level: |
Intermediate |
| Total: |
2 hr 15 min |
| Active: |
35 min |
| Yield: |
4 to 6 servings |
Ingredients
- 2 pints vanilla ice cream, softened
- 1 cup chocolate-covered caramels (preferably Rolo), chilled and chopped
- One 9-ounce store-bought graham cracker crust
- 1 cup sugar
- 4 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Pinch kosher salt
Instructions
- Gently stir the ice cream and caramels—reserving a few caramels to sprinkle on top—in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
- Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt—the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
- Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
627 |
| Total Fat |
28 g |
| Saturated Fat |
13 g |
| Carbohydrates |
88 g |
| Dietary Fiber |
1 g |
| Sugar |
66 g |
| Protein |
7 g |
| Cholesterol |
61 mg |
| Sodium |
481 mg |