| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Pie | 8 | Servings | |
INGREDIENTS
| 1 | pk | (7-oz) coconut |
| 1/2 | c | Pecans; chopped |
| 2 | tb | All-purpose flour |
| 1/2 | Stick margarine; melted | |
| 1/2 | ga | Vanilla ice cream (up to) |
| 3/4 | c | Crushed peanut brittle |
| 1/2 | c | Cocoa |
| 1 | c | Granulated sugar |
| 1 | c | Light corn syrup |
| 4 | tb | Butter or margarine |
| 4 | tb | Light cream |
| 1 | ds | Salt |
| Vanilla |
INSTRUCTIONS
CRUST FILLING FUDGE SAUCE CRUST: Mix flour with coconut and pecans; add melted margarine and stir. Pat into 10-inch pie plate. Bake for 10-12 minutes until lightly browned at 350 degrees. FILLING: Mix softened ice cream and peanut brittle. Place into cooled pie shell. Freeze at least 6 hours. FUDGE SAUCE: Mix first 5 ingredients in sauce pan. Bring to boil, boiling for 3 minutes, stirring constantly. Remove from heat, add salt and vanilla. Cool and drizzle over whipped cream, atop pie. All steps may be done the day before presentation. ARKANSAS TODAY, CH 11, KTHV-TV, 08/28/1991, FROM DON AND NANCY BINGHAM From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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