Peanut butter ice cream pie with hot fudge sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9-inch Graham Cracker Shell | |
| 1 | quart | Vanilla Ice Cream, softened |
| 1 | cup | Frozen Non-Dairy Topping thawed |
| 6 | ounces | Semi-Sweet Chocolate Chips |
| ¾ | cup | Evaporated Milk |
| ½ | cup | Peanut Butter |
| ½ | cup | Peanuts, Chopped |
| ½ | cup | Whole Peanuts for the top |
| ¼ | cup | Sugar |
Directions
PIE
SAUCE
*** Pie ***
Combine all except whole peanuts, mix well and spoon into shell. Top with whole peanuts and freeze until firm.
*** Sauce ***
Combine all ingredients in a heavy sauce pan ov low heat, stirring until melted. Serve warm or cool over the pie.
Source: "The Yankee Kitchen" 03-26-93 (#5) [Sheryl]
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