Recipe - Praline Crunch Pie

PIE
1 One fourth cup Graham cracker crumbs
One fourth cup Sugar
1/3 cup Butter; melted
One half ga Vanilla ice cream; softened
1 pack (7oz) Bits of Brickle

SAUCE
1 1/3 cup Sugar
1 cup Evaporated milk
One fourth cup Butter
1/3 cup Light corn syrup
1 ds Salt

Mix crumbs, sugar and butter and pat into 10 inch pie pan. Bake at 400ø for
8 to 10 minutes. Spoon One half of the ice cream into the pie crust. Sprinkle
One half of the Bits of Brickle over ice cream. Cover with just enough of
the remaining ice cream to fill pie crust. Freeze. Make sauce by combining
sugar, milk, butter, syrup and salt. Boil over low heat for 1 minute.
Remove from heat and stir in remaining Brickle. Cool and stir. Store sauce
in refrigerator. Spoon over pie pieces when serving. Yield: 1 (10 inch)
pie.

CARRIE DICKINSON (MRS. TYNDALL)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.