1 vanilla wafer crust
1 qt. French vanilla ice cream
6 Heath candy bars
1 stick butter
1 c. brown sugar
6 oz. evaporated milk

Crush heath bars and reserve 1/2 cup. Let ice cream soften; fold in crushed Heath bars (all but 1/2 cup in reserve). Pour in crust and freeze. Heat butter, sugar and milk to boiling point and let boil 1 minute. Set aside until just warm, fold in 1/2 cup crushed Heath bars. Serve pie with sauce drizzled over serving slice. Serves 8.