Peanut Butter Ice Cream Pie
- Reviews 1
Ready In: 6 hrs 15 mins
Serves: 8
Yields: 1 pie
Ingredients
Crust
- 1⁄4 cup corn syrup
- 2 tablespoons brown sugar
- 3 tablespoons butter
- 2 1⁄2 cups crisp rice cereal
Filling
- 1⁄2 cup creamy peanut butter
- 1⁄2 cup fudge sauce
- 6 tablespoons corn syrup
- 1 -2 quart ice cream (vanilla fudge swirl or other)
- 1⁄2 cup chopped peanuts
- 1 cup fudge sauce
Directions
- For crust, place corn syrup, brown sugar and butter or margarine in medium saucepan. Cook over medium heat until it boils. Remove from heat.
- Add rice cereal and stir till combined. Press into the bottom and sides of a buttered 10-inch pie pan. Let cool.
- In saucepan, combine peanut butter, fudge sauce, and corn syrup. Heat and stir over low heat until smooth. Spread the mixture on top of the cooled rice-cereal crust. Place in the freezer for 2-3 hours or until firm.
- Scoop ice cream into the pie. Freeze for 4 hours or overnight.
- Sprinkle with half the peanuts, spread remaining 1 cup of fudge and sprinkle remaining peanuts. Store in the freezer. Before serving, let soften slightly.
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