Mincemeat Sundae Pie

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Total Time
20mins
Prep
15 mins
Cook
5 mins

This is an interesting recipe I picked up about 10 years ago -- Although the source is totally forgotten, the taste of the sundae hasn't been! Preparation time INCLUDES NEITHER the time needed for the crust to freeze [about 30 minutes], the time for the ice cream to soften [about 15 minutes], the time for the sauce to cool [about 3 minutes], NOR the 12 hours for the pie to freeze overnight!

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Ingredients

Nutrition

Directions

  1. FOR THE CRUST: Combine wafer crumbs, pecans, butter, sugar & cinnamon.
  2. Press into bottom & 1 1/2" up side of 10" greased springform pan.
  3. Freeze for 30 minutes.
  4. FOR THE FILLING: Place ice cream in bowl, & let stand at room temperature for 10-15 minutes to soften.
  5. Stir in mincemeat until evenly distributed.
  6. Carefully pack into crumb crust.
  7. Cover & freeze overnight or for up to 4 weeks.
  8. FOR THE CARAMEL SAUCE: In saucepan, bring sugar & cream to boil.
  9. Stirring occasionally, cook for 3-4 minutes or until thickened enough to coat spoon. DO NOT OVER COOK.
  10. Stir in vanilla, & let cool 3 minutes. [Sauce can be cooked completely & stored in airtight container for up to 4 weeks. Reheat over medium heat before serving.].
  11. To serve, drizzle caramel sauce over pieces of pie.
  12. To make it even more festive, chop a maraschino cherry for each slice of pie, & sprinkle over the caramel sauce.