No Bake Peanut Ice Cream Pie Recipe
Ingredients
| 4 cups Corn Chex cereal, crushed to 1 cup | ||
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| Flaked coconut | 1/4 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Peanut butter | 1/4 Cup (16 tbs) | |
| Salted peanuts | 3 Tablespoon, chopped | |
| Peanuts | 1 Tablespoon, chopped | |
| Vanilla Ice Cream | 1 Quart, softened | |
Directions
Preheat oven to 300 degrees.
Butter 9-inch pic plate.
Combine cereal and sugar; add butter; mix well.
Press this mixture evenly on bottom and sides of pie plate.
Bake 10 minutes; cool.
Combine next 4 ingredients.
Mix with ice cream until rippled throughout.
Turn into pie shell.
Sprinkle peanuts on top.
Freeze 3 hours or until firm.
Let stand 10-15 minutes at room temperature, before serving.
Butter 9-inch pic plate.
Combine cereal and sugar; add butter; mix well.
Press this mixture evenly on bottom and sides of pie plate.
Bake 10 minutes; cool.
Combine next 4 ingredients.
Mix with ice cream until rippled throughout.
Turn into pie shell.
Sprinkle peanuts on top.
Freeze 3 hours or until firm.
Let stand 10-15 minutes at room temperature, before serving.
Chef
