Peanut Butter Ice Cream Pie |
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Prep Time: 15 Minutes Cook Time: 345 Minutes |
Ready In: 360 Minutes Servings: 4 |
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This was a prize winner in Midwest Living in October 1995. I have yet to find an easier and tastier ice cream pie recipe. Cooking time is freezing time. Ingredients:
1/4 cup corn syrup |
2 tablespoons brown sugar |
3 tablespoons butter |
2 1/2 cups crisp rice cereal |
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:
1. For crust, place corn syrup, brown sugar and butter or margarine in medium saucepan. Cook over medium heat until it boils. Remove from heat.
2. Add rice cereal and stir till combined. Press into the bottom and sides of a buttered 10-inch pie pan. Let cool.
3. 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.
4. Scoop ice cream into the pie. Freeze for 4 hours or overnight.
5. 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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