Peanut brittle ice cream pie w/chocolate

8 Servings

Ingredients

Quantity Ingredient
1 pack (7-oz) coconut
½ cup Pecans; chopped
2 tablespoons All-purpose flour
½ Stick margarine; melted
½ gallon Vanilla ice cream (up to)
¾ cup Crushed peanut brittle
½ cup Cocoa
1 cup Granulated sugar
1 cup Light corn syrup
4 tablespoons Butter or margarine
4 tablespoons Light cream
1 dash Salt
Vanilla

Directions

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, .

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