Coffee-Caramel Ice Cream Pie Recipe

Bill Borger created this rich dessert and its decadent sauce.

Serves 8.

INGREDIENTS

1/2 cup semisweet chocolate chips, melted

1 purchased chocolate cookie crust

1 1/2 pints coffee ice cream, slightly softened
for hot caramel sauce:

1 1/4 cups firmly packed light brown sugar

2/3 cup light corn syrup

2/3 cup whipping cream

1/4 cup (1/2 stick) unsalted butter

1/8 teaspoon salt

DIRECTIONS

Spread melted chocolate over bottom of crust. Freeze until set, about 5 minutes. Spoon ice cream into crust; smooth top. Freeze until very firm, about 4 hours. (Can be prepared 4 days ahead.)

Serve pie with Hot Caramel Sauce.

To make Hot Caramel Sauce:
Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan. Stir over low heat until sugar dissolves, about 4 minutes. Increase heat to medium-high. Boil sauce without stirring until mixture registers 238°F (soft-ball stage) on candy thermometer, about 11 minutes. Cool slightly. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat, stirring constantly.) Makes about 2 cups.

Tags: Caramel, Coffee, Cream, Ice, Pie