Rosalie's Ice Cream Pie With Peanut Butter Crust

READY IN: 40mins
YIELD: 1 pie




  • Place 1 pint vanilla ice cream in refrigerator to soften slightly, about 20 minutes.
  • Meanwhile, in large bowl, stir peanut butter and corn syrup until blended, then add rice krispies, stirring until well coated.
  • Spray a 9 or 10 inch pie plate with cooking spray, then press cereal mixture onto bottom and up sides and form a"stand up" edge.
  • Evenly spread one pint softened ice cream on crust; freeze until firm, about 1 hour.
  • Meanwhile, prepare fudge sauce: in 2 quart saucepan over medium heat, cook sugar, cocoa, heavy cream and butter until mixture is smooth and boils, stirring constantly.
  • Remove saucepan from heat; stir in vanilla, and cool fudge sauce slightly.
  • Remove pie from freezer and pour 1 and 1/4 cups fudge sauce over ice cream.
  • Return pie to freezer and freeze until fudge sauce hardens, about 20 minutes.
  • Remove second pint of ice cream from its container to medium bowl and let stand at room temperature stirring occasionally, until its of smooth spreading consistency but NOT melted.
  • Remove pie from freezer and spread ice cream over fudge sauce.
  • Drizzle remaining fudge sauce over ice cream to make a pretty design.
  • Return pie to freezer; freeze until firm, at least 3 hours.
  • If not using the same day, when firm, wrap with plastic wrap and foil and put back in freezer.
  • There is usually extra fudge sauce which I spoon over pie when serving.
  • Remove pie from freezer for about 10 or 15 minutes to ease slicing.