Peanut Butter-Fudge Pie
Adapt this ice cream pie to your family's tastes—use any flavor ice cream you like.
1/4 cup light-colored corn syrup
2 tablespoons packed brown sugar
3 tablespoons butter or margarine
2 1/2 cups crisp rice cereal
1/2 cup creamy peanut butter
1/2 cup fudge ice cream topping
6 tablespoons light-colored corn syrup
1 to 2 quarts vanilla or vanilla-fudge-swirl ice cream
1/2 cup chopped peanuts - divided use
1 cup fudge ice cream topping
- For Crust: In a medium saucepan, combine the 1/4 cup corn syrup, the butter or margarine, and brown sugar. Cook over medium heat until mixture boils. Remove from heat.
- Add rice cereal and gently stir until combined. Press into the bottom and up the side of a buttered 10-inch pie plate to form a firm, even crust. Cool.
- For Filling: In a medium saucepan, combine creamy peanut butter, the 1/2 cup fudge topping, and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread in cooled rice-cereal crust. Place crust in the freezer for 2 to 3 hours or until firm.
- Scoop ice cream into the pie. Freeze at least 4 hours or overnight until firm.
- Sprinkle evenly with half of the peanuts. Spread the 1 cup fudge topping over peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature.
Makes 8 servings.
Source: Midwest Living.
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.