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Saucy Brickle Ice Cream Pie


4 hours 20 minutes
Skill Level
1 pie

This versatile butter brickle pie is as comfortable at a summer picnic as it is at a holiday dinner. This simple recipe combines vanilla wafers with HEATH BITS O' BRICKLE Toffee Bits for a memorable treat you won’t soon forget.

Ingredients & Directions

Prep Time
20 minutes
Freeze Time
6 hours


  • About 30
    vanilla wafer cookies
  • About 1/2 gallon
    vanilla ice cream, slightly softened
  • 1-1/3 cups
    HEATH BITS O' BRICKLE Toffee Bits (8-oz. pkg.) , divided
  • 1-1/2 cups
  • 1 cup
    evaporated milk
  • 1/4 cup
    butter or margarine (1/2 stick)
  • 1/4 cup
    light corn syrup
  • Dash

Step-By-Step Directions

Equipment Needed 
pie plate 9-inch pie plate
pot saucepan
measuring cup measuring cups
rubber scraper rubber scraper
oven stovetop
Refridgerator freezer

Butter bottom and sides of 9-inch pie plate; line with vanilla wafers. Spoon half of ice cream into prepared pie plate. Sprinkle 1/3 cup toffee bits over ice cream. Spoon in remaining ice cream. Cover; freeze until firm, 4 to 6 hours.

Baking Tip

Try a chocolate pie variation by using chocolate ice cream.


Prepare sauce by combining sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in remaining 1 cup toffee bits. Cool, stirring occasionally (sauce will thicken as it cools).


Serve wedges of pie with sauce. Cover; store leftover pie in freezer. Cover; store leftover sauce in refrigerator.

Brickle Ice Cream Sundaes: Place scoops of ice cream in individual dessert dishes; spoon toffee sauce over top. Garnish with whipped topping and toffee bits.

Additional questions?