Chocolate-peanut Butter Ice Cream Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 1 | Servings | ||
INGREDIENTS
| Non-stick vegetable oil | ||
| spray | ||
| 1/2 | c | Chopped dry roasted peanuts |
| 12 | Oreo cookies, broken | |
| 1/4 | c | Unsalted butter, melted |
| 1/2 stick | ||
| 1 1/3 | c | Purchased chocolate fudge |
| topping | ||
| 2 | T | Kahlua or other coffee |
| liqueur | ||
| 1 1/2 | t | Instant expresso powder |
| 1 1/2 | t | Water |
INSTRUCTIONS
Preheat oven to 325 degrees. Spray 9 inch diameter pie dish with 1 inch high sides with non-stick vegetables oil spray. Finely grind peanuts in processor. Add cookies and blend until finely chopped. Transfer to bowl. Mix in butter. Press crumb mixture into prepared dish. Bake 8 minutes (sides may sink slightly). If necessary, press crumb mixture back up sides of dish using paper towel as aid. Let cool completely. Transfer crust to freezer.FILLING:4 pts. chocolate ice cream, softened slightly 6 (1.8 oz.) pkgs. chocolate peanut butter cups, chopped Place ice cream in large bowl. Mix in peanut butter cups. Spread half of ice cream mixture into crust. Cover and freeze remaining ice cream mixture. Freeze pie until filling sets, about 4 hours. Let remaining ice cream soften just slightly. Spoon over frozen ice cream in pie dish, mounding to dome. Freeze until firm, about 4 hours. Can be prepared 1 day ahead SAUCE: (optional) Stir all ingredients in heavy small saucepan over medium low heat until heated through. Cut pie into wedges. Transfer to plates. Serve, passing sauce separately. Posted to recipelu-digest by jeryder@juno.com on Mar 23, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 848
Calories From Fat: 720
Total Fat: 83.6g
Cholesterol: 124.3mg
Sodium: 11.1mg
Potassium: 498.4mg
Carbohydrates: 16.1g
Fiber: 5.8g
Sugar: 3.3g
Protein: 17.9g