This sauce is a must for the Layered Ice Cream Pie (page 96), where it meshes with the cookie crust and ice cream for a sinfully delicious combination of textures and flavors. If you’re adventurous, this sauce could top off almost any pie.

Ingredients

　　1/3 cup unsalted butter

　　1 cup firmly packed brown sugar

　　1/8 teaspoon salt

　　1 cup half-and-half

　　2 teaspoons cornstarch

　　2 teaspoons vanilla extract

　　Combine the butter, sugar, salt, and 3/4 cup of the half-and-half in a double boiler. Cook, stirring constantly, until the sugar dissolves, about 10 minutes. Combine the cornstarch and the remaining 1/4 cup half-and-half and stir to form a smooth paste. Gradually stir the cornstarch paste into the sugar mixture and continue cooking and stirring until the sauce thickens, about 20 minutes. Stir in the vanilla, then continue to cook, stirring frequently, for 30 minutes. Cool for at least 30 minutes before using.

　　Mrs. Rowe's Little Book of Southern Pies