Print Print Email Email Save
Log in to save this recipe!
Bookmark Bookmark Comment Comment

Frozen Toffee Pie

My YJ Recipes


Nutritional Information

Serves 10

Amount Per SERVING:

Calories 351
Protein 6g
Total fat 12g
Carbs 54g
Cholesterol 27mg
Sodium 246mg
Fiber 1g
Sugars 38g

This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.


  • 25 chocolate wafer cookies
  • 3 Tbs. unsalted butter, melted
  • 1 qt. low-fat coffee ice cream
  • 1/2 cup dry-roasted peanuts, coarsely chopped
  • 1 1/2 cups nonfat chocolate syrup, warmed


  1. Preheat oven to 350˚F. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.
  2. Soften ice cream 30 minutes in refrigerator. Spread in cooled piecrust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.
Print Print Email Email Save
Log in to save this recipe!
Bookmark Bookmark Rate it
Your rating: 
Rate it
Comment Comment

Subscribe to Yoga Journal Magazine

Discussion for this story has been closed.

Stay Connected with Us!

Yoga Journal Live events
ep14 YJ LIVE! Colorado
Estes Park, Colorado
Sep 14-21, 2014
florida YJ LIVE! Florida
Hollywood, FL
Nov 13-17, 2014

More Events

Join Yoga Journal's Benefits Plus
Liability insurance and benefits to support
teachers and studios.
Learn More
Get 2 FREE Trial Issues and 4 FREE GIFTS
Your subscription includes
Yoga for Neck & Shoulders • Yoga Remedies
Yoga for Headaches • Calm, Cool, Collected
YES! Please send me my FREE trial issues of Yoga Journal
and my 4 FREE downloadable Yoga Booklets.
Full Name:
Address 1:
Zip Code:
Address 2:
Email (required):
Free trial offer valid for US subscribers only. Canadian subscriptions | International subscriptions