Butter Brickle Ice Cream Pie Recipe

Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm. In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture. Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving. Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.