Mincemeat Sundae Pie

• FOR THE CRUST
• 1 1/4 cups vanilla wafer crumbs
• 1/2 cup pecans, finely chopped
• 1/4 cup unsalted butter, melted
• 2 tablespoons brown sugar, packed
• 1/2 teaspoon ground cinnamon
• FOR THE FILLING
• 6 cups vanilla ice cream
• 1 cup mincemeat (made without suet)
• FOR THE CARAMEL SAUCE
• 1/2 cup brown sugar, packed
• 1/2 cup whipping cream
• 1/2 teaspoon vanilla extract
• 1 (6 ounce) jar maraschino cherries (optional)

1. FOR THE CRUST: Combine wafer crumbs, pecans, butter, sugar & cinnamon.
2. Press into bottom & 1 1/2" up side of 10" greased springform pan.
3. Freeze for 30 minutes.
4. FOR THE FILLING: Place ice cream in bowl, & let stand at room temperature for 10-15 minutes to soften.
5. Stir in mincemeat until evenly distributed.
6. Carefully pack into crumb crust.
7. Cover & freeze overnight or for up to 4 weeks.
8. FOR THE CARAMEL SAUCE: In saucepan, bring sugar & cream to boil.
9. Stirring occasionally, cook for 3-4 minutes or until thickened enough to coat spoon. DO NOT OVER COOK.
10. 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..
11. To serve, drizzle caramel sauce over pieces of pie.
12. To make it even more festive, chop a maraschino cherry for each slice of pie, & sprinkle over the caramel sauce.

crust, vanilla wafer crumbs, pecans, unsalted butter, brown sugar, ground cinnamon, filling, vanilla ice cream, mincemeat, caramel sauce, brown sugar, whipping cream, vanilla extract, maraschino cherries

Taken from www.food.com/recipe/mincemeat-sundae-pie-218398 (may not work)