Recipe by Debbie Rowe
"A great party pie!"
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1 1/3 cups
finely chopped peanuts
light corn syrup
vanilla ice cream, softened
mini candy-coated chocolate pieces
Simply DIVINE! I did not use the recommended crust as I did not have peanuts but this was still FABULOUS! Will definitely make again! NUM NUM!
This is a wonderful pie for the summer time months. Great for outdoor parties in the heat of the summer. Kids love ice cream and this will be a huge hit with them. Adults go crazy for it as well. It is definitely a hit with our peanut butter loving family.
I am evil ... followed recipe until: put half the ice cream into pie plate (9") put into freezer for 30 mins. and then topped with 10 diced Peanut Butter Cups before finishing it. A friend offered me $20 for the remaining pie (while we eating an extra-large piece of it!).
This is so good! I love the concept of a peanut-based crust - what a great idea! When I make this, I leave out the corn syrup and am usually on the generous side with the peanut butter. I've made it with the peanuts in the ice cream and also without, serving them on the side (depending on the preference of the crowd). Both ways are good. The coconut adds a fun texture as well.
I like to allow my ice cream to soften until it has reached a thick but pourable consistency, as this makes it considerably easier to get into the crust. When the ice cream is softened but still holding its form, I find it can be hard to spread without it wanting to 'pick up' pieces of the crust.
Thanks for sharing the recipe, Debbie!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanutty Ice Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 285
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