Peanut Butter Ice Cream Pie
"Make certain to use only room temperature peanut butter and corn syrup and also make certain to the layer of ice cream is completely hard before spreading the peanut butter mixture on top"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (82.1 g)
- Calories 323.9
- Total Fat - 30.5 g
- Saturated Fat - 16.5 g
- Cholesterol - 78.5 mg
- Sodium - 445.3 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 1.1 g
- Sugars - 3.5 g
- Protein - 7.7 g
- Calcium - 25.5 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
For the crust; coarsely chop 1/4 cup of peanuts; set aside to sprinkle on top of the pie; place the remaining 1/4 cup peanuts in a food processor, then cover and process until ground.
Step 2
In a small bowl combine the 1/4 cup ground nuts with cracker crumbs and 1/2 cup of melted butter; press onto the bottom and up the sides of an ungreased 9-inch plate, then freeze until firm (about 30 minutes or longer).
Step 3
Spread half of the ice cream into frozen crust, then freeze until firm
Step 4
In a bowl combine room temperature peanut butter and corn syrup; spread over ice cream.
Step 5
Top with remaining ice cream, then drizzle with chocolate syrup and sprinkle with remaining peanuts and chopped peanut butter cups.
Step 6
Cover and freeze for 4 hours (freeze any remaining pie covered to prevent freezer odors).
Step 7
Remove from the freezer 10- 15 minutes before serving.
Tips
No special items needed.
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