Peanutty Ice Cream Pie
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.
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)
- Lightly grease a 9-inch pie plate.
- 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.
- Meanwhile, for filling, in a small bowl stir together coconut, corn syrup, peanut butter, and the 3 tablespoons chopped peanuts.
- Place ice cream in a large chilled bowl; stir ice cream just to soften. Stir in the coconut/peanut butter mixture just until combined.
- Spoon into the chilled crust. If desired, sprinkle chopped chocolate pieces or peanuts over pie. Cover; freeze about 6 hours or until firm.
- Remove from freezer and place the pie on a warm, damp towel for a few minutes before cutting into wedges.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): 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.