Yield: 1 servings
|⅓ cup||Smooth peanut butter|
|⅓ cup||Dark corn syrup|
|2 cups||Crushed cornflakes; (measured after|
|\N \N||; crushing)|
|1 pint||Vanilla ice cream; softened|
|\N \N||Chocolate sauce; (see below),|
|\N \N||; optional|
|\N \N||Whipped cream; optional|
|½ cup||Chopped pecans or walnuts; optional|
TO MAKE THE CRUST: With a fork combine the peanut butter and corn syrup, then gradually incorporate the cornflakes. When the mixture becomes hard to handle, combine the crust with your hands. Pat it down and up the sides of a 9-inch pie plate.
TO MAKE THE PIE: Pat the softened ice cream in the crust. Smooth the top with a rubber spatula. Wrap the pie with plastic wrap and freeze it for at least 2 hours or until the ice cream is frozen solid.
TO SERVE: Dip a knife into hot water and slice the pie into servings. Top with chocolate sauce, whipped cream and chopped nuts.
Converted by MC_Buster.
Per serving: 1349 Calories (kcal); 73g Total Fat; (45% calories from fat); 31g Protein; 163g Carbohydrate; 116mg Cholesterol; 782mg Sodium Food Exchanges: 1 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 9 ½ Other Carbohydrates
Converted by MM_Buster v2.0n.