Caramel Ice Cream Pie topped with Crunchy Peanut Brittle

This sounds complicated, and although 'rich' with ingredients, the compliments you will get will make it a breeze! If you make it, and like it, pleae add a photo.

Keith Vigon @cook_4574654

United Kingdom

This sounds complicated, and although 'rich' with ingredients, the compliments you will get will make it a breeze! If you make it, and like it, pleae add a photo.

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Ingredients

caramel sauce
3/4 cup whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick)unsalted butter
1/4 teaspoon fine sea salt
3/4 cup sugar
1/3 cup water
1/4 cup light corn syrup
pie
9whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoonsunsalted butter, melted, hot
1/2 cup salted roasted cocktail peanuts
1 (1/2 teaspoons)vanilla extract
5 tablespoonsnatural-style creamy peanut butter
1 cupcoarsely chopped peanut brittle
3 pintspremium vanilla ice cream, slightly softened

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Steps

1

FOR CARAMEL SAUCE
Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside. Then stir in the sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat.
2

1.Whisk in vanilla cream (mixture will bubble). Set sauce aside.
3

FOR PIE: Heat up oven to 220C - 375F. Line a 22cm diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 20-30 minutes.
4

Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tbs peanut butter over, then 2 tbs sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour.
5

Spoon remaining 800cc - 1.5 pints of ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
6

Cut pie into wedges. Rewarm sauce and serve separately.