Ingredients
- 10 greased springform (pan)
- 4 weeks
- 1 1/2 up side (inches)
- 1 filling
- 1,400 ml vanilla ice cream
- 260 gr vanilla wafer crumbs
- 240 gr mincemeat
- 120 ml whipping cream
- 110 gr packed brown sugar
- 65 gr pecans (finely chopped)
- 55 gr butter
- 28 gr packed brown sugar
- 2 gr vanilla
- 1 gr cinnamon
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 cooked 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. Makes dozen servings. Please Note: Choose a fruit-based mincemeat made without suet to layer with ice cream and caramel sauce in this festive dessert.
