Toffee Ice Cream Pie with Toffee Sundae Sauce

18 vanilla wafers
1/2 gallon vanilla ice cream
1 cup chopped Heath English toffee candy bars
1 1/2 cups granulated sugar
1 cup evaporated milk, undiluted
1/4 cup butter
1/4 cup light corn syrup
Dash of salt

Line bottom and sides of buttered 9-inch pie pan with wafers. Spoon half of the ice cream into wafer shell; sprinkle 1/2 cup of the toffee on top, then add remaining ice cream. Freeze until serving time.

Prepare Toffee Sundae Sauce by combining sugar, milk, butter, syrup and salt. Boil 1 minute. Remove from heat. Stir in remaining toffee; cool, stirring occasionally.

Serve Toffee Sundae Sauce over pie.

Makes 6 to 8 servings and 2 1/2 cups sauce.