1 1/2 cups chocolate graham cracker crumbs (about 10 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
1 large egg white
4 cups vanilla fat-free ice cream, divided
2 (1.4-ounce) milk chocolate crisp butter toffee bars (such as Hershey's Skor), coarsely chopped and divided
1/2 cup fat-free caramel sundae syrup, divided
How to Make It
Preheat oven to 375°.
Combine graham cracker crumbs, sugar, butter, and egg white in a large bowl; stir well. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 375° for 8 minutes; cool on a wire rack. Cover and freeze 30 minutes.
Place ice cream in refrigerator 30 minutes to soften. Spread 2 2/3 cups ice cream into crust, covering bottom. Sprinkle with half of toffee; drizzle with half of syrup. Spoon remaining 1 1/3 cups ice cream over syrup; sprinkle with remaining toffee bar; drizzle with remaining syrup.
Cover and freeze 6 hours or until firm. Place pie in refrigerator 20 minutes before serving to soften.