Decadent Peanut Butter Ice Cream Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Frozen, Pies | 8 | Servings | |
INGREDIENTS
| 2 1/2 | c | Nestles quik cereal |
| 1/3 | c | Flour |
| 1/4 | c | Butter, melted |
| 2/3 | c | Evaporated milk |
| 1/2 | c | Semisweet chocolate chips |
| 1/3 | c | Icing sugar |
| 1/4 | c | Butter |
| 4 | c | Vanilla icecream, softened |
| 1 | c | Crunchy peanut butter |
| 1 | Bar butterfinger chocolate | |
| bar chopped |
INSTRUCTIONS
In a food processor crush cereal into crumbs. In a small bowl combine crumbs with flour, stir in melted butter to moistend. Press over bottom and up sides of a 9 inch pie plate. Bake at 425 for 10-12 minutes or until set. Let cool. In a small saucepan combine evaporated milk, chocolate chips, icing sugar and butter; cook over medium heat until just beginning to boil. Redcue heat to low simmering and stirring for 3-5 minutes or until thickened and smooth. Cool With the back of a spoon spread a thin layer over bottom of pie crust and 1/2 inch up the sides. Reserve remaining chocolate sauce for topping. Freeze crust for 30 minutes. In a food processor or with a mixer blend ice cream with peanut butter until combined. Spoon into frozen crust. Top icecream with reserved chocolate mixture, garnish with chopped candy bar and freeze for 5 hours until firm or over night. Notes: Pie may need to sit at room temperature for 15 minutes before serving From the Recipe Files of RecipeLu <recipelu@recipelu.com> Recipe by: Nestle Recipe Card Posted to brand-name-recipes by RecipeLu <recipelu@geocities.com> on Apr 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 141
Total Fat: 16.3g
Cholesterol: 36.6mg
Sodium: 25.1mg
Potassium: 72.6mg
Carbohydrates: 12.7g
Fiber: <1g
Sugar: 2.1g
Protein: 2.5g