Mincemeat Sundae Pie

Name: Mincemeat Sundae Pie
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 serving(s)
Ingredients: 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; 6 cups vanilla ice cream; 1 cup mincemeat (made without suet); 1/2 cup brown sugar, packed; 1/2 cup whipping cream; 1/2 teaspoon vanilla extract; 1 (6 ounce) jar maraschino cherries (optional)

Be the first to review this recipe

Recipe 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!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 20mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction