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Peanut Butter Ice Cream Pie
Nb persons: 8
Yield:
Preparation time:
Total time:
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| DECADENT PEANUT BUTTER ICE CREAM PIE CRUST: | |
| 2 ½ c. | Nestle Quik Cereal |
| 1/3 c. | all purpose flour |
| ¼ c. | butter, melted |
| CHOCOLATE LAYER: | |
| 2/3 c. | Nestle Carnation evaporated milk |
| ½ c. | semisweet chocolate chips |
| 1/3 c. | icing sugar |
| ¼ c. | butter |
| ICE CREAM LAYER: | |
| 4 c. | Nestle Legend or Parlour vanilla ice cream, softened |
| 1 c. | crunchy peanut butter |
| 1 bar | Nestle Butterfinger, chopped |
CRUST:
In food processor, crush cereal into crumbs. In small bowl, combine crumbs with flour; stir in melted butter to moisten. Press over bottom and up side of 9-inch pie plate. Bake in 425? F oven for 10 to 12 minutes or until set. Let cool.
CHOCOLATE LAYER:
In small saucepan, combine evaporated milk, chocolate chips, icing sugar and butter, cook over medium heat, stirring, until just beginning to boil. Reduce heat to low; simmer, stirring, for 3 to 5 minutes or until thickened and smooth. Cool. With back of spoon, spread thin layer over bottom and ½ inch up side of crumb crust, reserving remaining chocolate mixture for topping. Freeze crust for 30 minutes.
ICE CREAM LAYER:
In food processor or with mixer, blend ice cream with peanut butter until combined. Spoon into frozen crust. Top with reserve chocolate mixture; garnish with chopped candy bar. Freeze for 5 hours until firm or overnight. Frozen pie may need to stand at room temperature for 15 minutes to soften before serving. Makes 8 servings.
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