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Mincemeat Sundae Pie

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Submitted by tobbus

Ingredients

1 ¼ 296
½ 118
CUP ML PECANS
finely chopped
¼ 59
CUP ML BUTTER
melted
2 3E+1
TABLESPOONS ML BROWN SUGAR
packed
½ 2.5
TEASPOON ML CINNAMON
Filling
6 1.4
1 237
CUP ML MINCEMEAT *
Caramel sauce
½ 118
CUP ML BROWN SUGAR
packed *
½ 118
½ 2.5
TEASPOON ML VANILLA EXTRACT

Directions

Combine wafer crumbs, pecans, butter, sugar and cinnamon.

Press into bottom and 1½ inches up side of a 10 inch greased springform pan; freeze for 30 minutes.

Filling: Place ice cream in bowl; let stand at room temperature for 10 to 15 minutes or until softened.

Stir in mincemeat until evenly distributed.

Pack into crumb crust.

Cover and freeze overnight or for up to 4 weeks.

Caramel Sauce: In saucepan, bring sugar and cream to boil; cook, stirring occasionally, for 3 to 4 minutes or until thickened enough to coat spoon.

Do not overcook.

Stir in vanilla. Let cool for 3 minutes.

(Sauce can be cooked completely and stored in airtight container for up to 4 weeks; reheat over medium heat before serving.)

To serve, drizzle caramel sauce over pieces of pie.

Makes 12 servings.

**Please Note: Choose a fruit-based mincemeat made without suet to layer with ice cream and caramel sauce in this festive dessert.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 542 73% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 182mg 8%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 25% Vitamin C 2%
Calcium 18% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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