Coffee-Caramel Ice Cream Pie

Recipe Ingredients

1/2 cup	55g / 1.9oz	Semisweet chocolate chips - melted
1		Purchased chocolate cookie crust
1 1/2		Coffee ice cream - slightly softened
		Hot Caramel Sauce
1 1/4 cups	200g / 7.1oz	Light brown sugar - (firmly packed)
2/3 cup	218g / 7.7oz	Light corn syrup
2/3 cup	157ml	Whipping cream
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
1/8 teaspoon	0.6ml	Salt

Recipe Instructions

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 degrees (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.)

This recipe yields 8 servings.

Source:
Bon Appetit, October 1991

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