Caramel-Toffee-Ice Cream Pie

Ingredients

• 2 tablespoons butter melted
• 2.8 ounce milk chocolate butter toffee bars divided crisp coarsely chopped such as Hershey's Skor
• 0.5 cup caramel sundae syrup fat-free divided
• 1.5 cups chocolate graham cracker crumbs 10 sheets
• 1 large egg white 
• 2 tablespoons sugar 
• 4 cups whipped cream fat-free divided

Equipment

• bowl
• oven
• wire rack

Directions

1. Preheat oven to 37
2. Combine graham cracker crumbs, sugar, butter, and egg white in a large bowl; stir well. Press crumb mixture into a 9-inch pie plate coated with cooking spray.
3. Bake at 375 for 8 minutes; cool on a wire rack. Cover and freeze 30 minutes.
4. Place ice cream in refrigerator 30 minutes to soften.
5. Spread 2 2/3 cups ice cream into crust, covering bottom.
6. Sprinkle with half of toffee; drizzle with half of syrup. Spoon remaining 1 1/3 cups ice cream over syrup; sprinkle with remaining toffee bar; drizzle with remaining syrup.
7. Cover and freeze 6 hours or until firm.
8. Place pie in refrigerator 20 minutes before serving to soften.