Nut butter pie
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Chocolate wafer crumbs |
| ¼ | cup | Sugar |
| ¼ | cup | Butter; melted |
| ½ | gallon | Vanilla ice cream; softened |
| 2 | cups | Creamy peanut butter |
| 1 | cup | Clover honey |
| 1 | cup | Cashews; chopped, toasted |
| 2 | cups | Chocolate fudge sauce; heate |
| 2 | cups | Whipped cream |
Directions
From: Gerald Edgerton <jerrye@...> Date: Thu, 23 May 1996 13:35:21 -0700 Preheat oven to 350F. LIghtly grease 9 inch springform pan. Blend chocolate crumbs, sugar and melted butter in medium bowl. Press onto botto and up sides of prepared pan. Bake 5 minutes. Cool. Mix ice cream, peanut butter, honey, and cashews in large bowl. Spoon into prepared crust.
Freeze at least 2 days. Place pie in shallow pan of hot water 10 seconds.
Remove pie from pan. To each serving with sauce and whipped cream.
Posted to Master Cook Recipes List, Digest #95
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