Caramel-Toffee-Ice Cream Pie

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 279
  • Fat: 7.8g
  • Saturated fat: 3.7g
  • Protein: 4.7g
  • Carbohydrate: 47.7g
  • Cholesterol: 10mg
  • Iron: 0.1mg
  • Sodium: 192mg
  • Calories from fat: 25%
  • Fiber: 0.1g
  • Calcium: 83mg


  • 1 1/2 cups chocolate graham cracker crumbs (about 10 sheets)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 large egg white
  • Cooking spray
  • 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


  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. Cover and freeze 6 hours or until firm. Place pie in refrigerator 20 minutes before serving to soften.
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