Mincemeat Sundae Pie

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READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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