This kid-appeal pie features a peanut-butter-swirled ice cream filling enhanced by a crunchy peanut crust. To get a head start, make the pie several days in advance and tuck it into your freezer.

Peanutty Ice Cream Pie

1 1/2 cups coarsely ground peanuts
3 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
1/4 cup sweetened flaked coconut
1/4 cup light corn syrup
1/4 cup peanut butter
3 tablespoons chopped peanuts
1 quart vanilla ice cream
Chopped candy-coated milk chocolate pieces or peanuts (optional)

1. Lightly grease a 9-inch pie plate.
2. In a medium bowl combine ground peanuts, butter or margarine and sugar. Press mixture firmly onto bottom and up sides of the prepared pie plate. Chill for 15 minutes.
3. Meanwhile, for filling, in a small bowl stir together coconut, corn syrup, peanut butter, and the 3 tablespoons chopped peanuts.
4. Place ice cream in a large chilled bowl; stir ice cream just to soften. Stir in the coconut/peanut butter mixture just until combined.
5. Spoon into the chilled crust. If desired, sprinkle chopped chocolate pieces or peanuts over pie. Cover; freeze about 6 hours or until firm.
6. Remove from freezer and place the pie on a warm, damp towel for a few minutes before cutting into wedges.

Makes 8 servings.

Nutritional facts per serving: calories: 493, total fat: 36g, saturated fat: 14g, cholesterol: 57mg, sodium: 269mg, carbohydrate: 36g, fiber: 3g, protein: 13g, vitamin A: 18%, vitamin C: 1%, calcium: 12%, iron: 4%

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.