Mincemeat Sundae Pie Recipes
MINCEMEAT SUNDAE PIE
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!
Provided by Sydney Mike
Categories Frozen Desserts
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 474.1, Fat 23.3, SaturatedFat 11.1, Cholesterol 55.4, Sodium 147.2, Carbohydrate 64.3, Fiber 1.8, Sugar 39.5, Protein 4.3
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