Recipe! Butter Brickle Ice Cream Pie!

With temperatures reaching 100 degrees or over at my home, I wish for a dessert to keep my cool. Taste of Home has come to the rescue with this Butter Brickle Ice Cream Pie.

Ingredients:
1/2 gallon vanilla ice cream, softened, divided
1 graham cracker crust (9 inches)
1/2 cup English toffee bits or almond brickle chips

SAUCE:
1 cup sugar
1 can (5 ounces) evaporated milk, divided
1/4 cup dark corn syrup
1/4 cup butter, cubed
1/8 teaspoon salt
1 tablespoon cornstarch
1/2 cup English toffee bits or almond brickle chips

Directions:
Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm.
In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture.
Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving.
Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.