Mincemeat Sundae Pie

Submitted by Sydney Mike

"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!"

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 12

ingredients

• FOR THE CRUST

• 1 1⁄4 cups vanilla wafer crumbs
• 1⁄2 cup pecans, finely chopped
• 1⁄4 cup unsalted butter, melted
• 2 tablespoons brown sugar, packed
• 1⁄2 teaspoon ground cinnamon

• FOR THE FILLING

• 6 cups vanilla ice cream
• 1 cup mincemeat (made without suet)

• FOR THE CARAMEL SAUCE

• 1⁄2 cup brown sugar, packed
• 1⁄2 cup whipping cream
• 1⁄2 teaspoon vanilla extract
• 1 (6 ounce) jar maraschino cherries (optional)

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.