17 to 18 vanilla or brown edge wafers
1/2 gal. vanilla ice cream
1 c. chopped Heath English toffee bars
1 1/2 c. sugar
1 c. evaporated milk, undiluted
1/4 c. butter
1/4 c. light corn syrup
Dash of salt

Line bottom and sides of buttered 9 inch pie pan with wafers. Spoon ice cream into wafer shell, sprinkling 1/2 cup of the chopped toffee between layers of ice cream. Store pie in freezer until serving time. Prepare toffee sundae sauce by combining sugar, milk, butter, syrup and salt. Bring to a boil over low heat; boil 1 minute. Remove from heat and stir in remaining chopped toffee and cool, stirring occasionally. Serve sauce over pie wedges. Yield: one 9-inch pie (6 to 8 servings) and 2 1/2 cups sauce.