1 1/4 cups (300 mL) chocolate wafer crumbs
1 cup (250 mL) toasted pecans, finely chopped
1/4 cup (50 mL) butter, melted
3 cups (750 mL) vanilla ice cream, softened
1 cup (250 mL) coarsely chopped chocolate turtles
1/4 cup (50 mL) packed golden brown sugar
2 tbsp (25 mL) butter
2 tbsp (25 mL) white corn syrup
2 tbsp (25 mL) whipping cream
1 tsp (5 mL) vanilla
Chocolate Glaze (click for recipe)
8 chocolate turtles

To prepare crust, combine crumbs, pecans and melted butter until blended. Press mixture onto bottom and up sides of a deep 9 inch (23 cm) glass pie pan. Freeze for 30 minutes. Spoon half of ice cream into prepared crust and spread evenly. Sprinkle with chopped chocolate turtles. Spread remaining ice cream over top. Freeze for 30 minutes. Meanwhile, to prepare caramel sauce, combine brown sugar, butter, corn syrup and whipping cream in a small heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture just comes to a boil. Remove from heat and stir in vanilla. Cool to room temperature. Spoon caramel sauce over ice cream layer and freeze for 20 minutes or until sauce is slightly firm. Pour Chocolate Glaze over caramel layer. Garnish with chocolate turtles. Freeze until firm. May be frozen for up to 1 month. Serves 8.

Last updated on February 15, 2019