Decadent peanut butter ice cream pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Nestles quik cereal |
| ⅓ | cup | Flour |
| ¼ | cup | Butter; melted |
| ⅔ | cup | Evaporated milk |
| ½ | cup | Semisweet chocolate chips |
| ⅓ | cup | Icing sugar |
| ¼ | cup | Butter |
| 4 | cups | Vanilla icecream; softened |
| 1 | cup | Crunchy peanut butter |
| 1 | Bar butterfinger chocolate bar; chopped | |
Directions
CRUST
CHOCOLATE LAYER
ICE CREAM LAYER
1. In a food processor crush cereal into crumbs.
2. In a small bowl combine crumbs with flour, stir in melted butter to moistend.
3. Press over bottom and up sides of a 9 inch pie plate. Bake at 425 for 10-12 minutes or until set. Let cool.
4. In a small saucepan combine evaporated milk, chocolate chips, icing sugar and butter; cook over medium heat until just beginning to boil.
5. Redcue heat to low simmering and stirring for 3-5 minutes or until thickened and smooth. Cool
6. With the back of a spoon spread a thin layer over bottom of pie crust and ½ inch up the sides. Reserve remaining chocolate sauce for topping.
Freeze crust for 30 minutes.
7. In a food processor or with a mixer blend ice cream with peanut butter until combined. Spoon into frozen crust.
8. Top icecream with reserved chocolate mixture, garnish with chopped candy bar and freeze for 5 hours until firm or over night.
Notes: Pie may need to sit at room temperature for 15 minutes before serving
>From the Recipe Files of RecipeLu <recipelu@...> Recipe by: Nestle Recipe Card
Posted to brand-name-recipes by RecipeLu <recipelu@...> on Apr 12, 1998