Prep 30 mins
Cook 6 hrs 30 mins
This recipe combines three of my vices. . .chocolate, coffee and peanut butter. What a wonderful summertime treat and a perfect make-ahead dessert. (Cooking time is freezing time).
- 2 cups chocolate graham cracker crumbs
- 3⁄4 cup dry roasted peanuts (finely chopped)
- 1⁄2 cup light margarine, melted
- 1⁄2 gallon sugar-free vanilla ice cream
- 2 cups crunchy peanut butter
- 2 cups sugar-free whipped topping
- 8 ounces sugar-free chocolate syrup (preferably milk chocolate)
- 1⁄4 cup brewed strong coffee (espresso works also)
- In bowl, combine graham cracker crumbs, peanuts and melted margarine, stirring until combined. Pat into bottom of 13x9x2-inch pan and freeze for 30 minutes.
- While crust is freezing, allow ice cream to sit out on counter to soften.
- Once softened, with a large wooden spoon mix together the ice cream and peanut butter. You can either mix it completely or you can leave peanut butter ribbons throughout the pie. . .totally up to you.
- Remove crust from freezer and pour ice cream mixture into the crust. Smooth top and return it to the freezer for at least 6 hours.
- About 15 minutes prior to serving, remove pie from freezer to soften slightly.
- In a 1 quart saucepan over low heat, stir chocolate sryup until melted and hot. Remove from heat and add in the coffee.
- Spoon hot fudge into plastic sandwich bag, close the top and place in freezer for 3-5 minutes. Remove from freezer, cut a small hole in the corner of the baggie and pipe fudge onto top of pie in zig-zags.
- Serve pie with a dollop of whipped topping!
A good combination, rich & peanutty, as well as being easy to make with items I keep on hand. The yummy crust of chocolate grahams with dry-roasted peanuts is a great idea that could benefit from just a sprinkling of sugar or sweetener. The chocolate zigzags on top all melted together before I had a chance to slice this dessert; maybe the too thin chocolate syrup is best reserved until serving time. Your recipe was still enjoyed ~ Thanks!
This was extra extra peanutty and really delicous because of it! The chocolate fudge sauce didn't thicken so when I cut the tip off the bag it just poured out all over the place(luckily I was holding the bag over the pie). So I ended up with a chcolate sauce coating on top of the pie, which was just as good. PS. I ate this for breakfast :)
Mmmm, frozen peanuty goodness! I made a tiny pie version of this with half vanilla and half low fat coffee ice cream. We liked the coffee the best, since the coffee in the syrup is pretty subtle. I never knew coffee and peanut butter went so well together! I thought this was a creative use of the contest ingredients. I used regular Smart Balance, since the light is not intended for melting. We loved the nuts in the crust. My chocolate sauce did not harden to fudge consistency in the freezer after 10 minutes, so I poured it over the pie and it was much thicker 10 minutes after that (in the freezer). This is just as good, if not better, without the whipped topping. A full recipe easily yields 16 large portions. This was my favorite RSC dessert I made!