Salted Caramel Ice Cream Pie

Prep Time
Cook Time
4h 45m
Ready In

"The local grocery store chain, Dierbers, submitted this recipe to a local fundraiser cookbook. I've had ice cream pie before, but never made it. But I have made a dessert with a pretzel crust, and it was so good. I'm looking forward to making this recipe this summer. BTW, the sprinkles or chocolate chip toppings are my addition. You can leave them off, but I think they sound great."

Original recipe yields 6 servings


  • Serving Size: 1 (389.9 g)
  • Calories 943.8
  • Total Fat - 79.3 g
  • Saturated Fat - 46.6 g
  • Cholesterol - 230.2 mg
  • Sodium - 720.5 mg
  • Total Carbohydrate - 49.1 g
  • Dietary Fiber - 0.1 g
  • Sugars - 2 g
  • Protein - 13.9 g
  • Calcium - 363.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.2 mg

Step 1

Reserve 8 pretzels for garnish.

Step 2

Place remaining pretzels in a food processor and process until chopped - this will give you about 1 3/4 cup chopped pretzels. Add melted/cooled butter to the food processor and pulse until the crumbs hold together.

Step 3

Press pretzel butter mixture evenly into the bottom and sides of a 9 inch deep dish pie plate. Freeze until set, about 20 minutes.

Step 4

Scoop 2/3 of the ice cream into balls and arrange in the pie crest. Press down on the ice cream with the back of a spoon and smooth the top.

Step 5

Microwave the caramel topping in 15 second intervals until pourable. Drizzle half of the caramel topping over the ice cream. Repeat ice cream and caramel layers.

Step 6

Freeze until firm, about 4 hours. Let pie stand at room temperature for 10 minutes before serving. Cut into wedges, then sprinkle salt and chocolate chips/sprinkles over top. Garnish with reserved pretzels and serve immediately.

Tips & Variations

  • Pie plate
  • Food processor or food chopper