Mincemeat Sundae Pie Recipe
Ingredients
1-1/4 cups vanilla wafer crumbs 300 mL
1/2 cup finely chopped pecans 125 mL
1/4 cup butter, melted 50 mL
2 tbsp packed brown sugar 25 mL
1/2 tsp cinnamon 2 mL
Filling
6 cups vanilla ice cream 1.5 L
1 cup mincemeat 250 mL
Caramel Sauce
1/2 cup packed brown sugar 125 mL
1/2 cup whipping cream 125 mL
1/2 tsp vanilla 2 mL
Directions
Combine wafer crumbs, pecans, butter, sugar and cinnamon.
Press onto bottom and 1-1/2 inches (4 cm) up side of 10 inch (3 L) greased springform pan; freeze for 30 minutes.
FILLING: Place ice cream in bowl; let stand at room temperature for 10 to 15 minutes or until softened.
Stir in mincemeat until evenly distributed.
Pack into crumb crust.
Cover and freeze overnight or for up to 4 weeks.
CARAMEL SAUCE: In saucepan, bring sugar and cream to boil; cook, stirring occasionally, for 3 to 4 minutes or until thickened enough to coat spoon.
Do not overcook.
Stir in vanilla.
Let cool for 3 minutes. (Sauce can be cooled completely and stored in airtight container for up to 4 weeks; reheat over medium heat before serving.)
To serve, drizzle caramel sauce over pieces of pie.
Press onto bottom and 1-1/2 inches (4 cm) up side of 10 inch (3 L) greased springform pan; freeze for 30 minutes.
FILLING: Place ice cream in bowl; let stand at room temperature for 10 to 15 minutes or until softened.
Stir in mincemeat until evenly distributed.
Pack into crumb crust.
Cover and freeze overnight or for up to 4 weeks.
CARAMEL SAUCE: In saucepan, bring sugar and cream to boil; cook, stirring occasionally, for 3 to 4 minutes or until thickened enough to coat spoon.
Do not overcook.
Stir in vanilla.
Let cool for 3 minutes. (Sauce can be cooled completely and stored in airtight container for up to 4 weeks; reheat over medium heat before serving.)
To serve, drizzle caramel sauce over pieces of pie.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
