Peanut Butter Pie With Chocolate Crust Recipe
Ingredients
| Crust | ||
| 30 plain chocolate wafer biscuits | ||
| 1 quart vanilla ice cream, slightly softened | ||
| Creamy peanut butter | 3/4 Cup (16 tbs) (Filling) | |
| Unsalted butter | 7 Tablespoon, melted (Filling) | |
| Unsalted peanuts | 1 Cup (16 tbs), chopped (Filling) | |
| Vanilla | 1 Tablespoon (Filling) | |
| Whipping cream | 1 Cup (16 tbs) (Filling) | |
| Hot-Fudge Sauce | ||
Directions
To make crust: Put wafers in a plastic bag and crush to very fine crumbs with a rolling pin, or pulverize wafers in a food processor.
You should have about 1 1/2 cups of crumbs.
Add melted butter and mix well.
Press mixture evenly over the bottom and sides of a deep 9-inch pie plate.
Bake in a 300°F oven for 10 minutes.
Cool to room temperature before filling.
To make filling: Combine ice cream, peanut butter, 1/2 cup of the nuts, and vanilla in a bowl.
Mix well.
Pour into crust, sprinkle with remaining nuts, and place in freezer for 6 hours or overnight, until pie is frozen and firm.
Remove 10 minutes before serving.
Whip cream until stiff.
Garnish pie with drizzled Hot-Fudge Sauce and whipped cream.
You should have about 1 1/2 cups of crumbs.
Add melted butter and mix well.
Press mixture evenly over the bottom and sides of a deep 9-inch pie plate.
Bake in a 300°F oven for 10 minutes.
Cool to room temperature before filling.
To make filling: Combine ice cream, peanut butter, 1/2 cup of the nuts, and vanilla in a bowl.
Mix well.
Pour into crust, sprinkle with remaining nuts, and place in freezer for 6 hours or overnight, until pie is frozen and firm.
Remove 10 minutes before serving.
Whip cream until stiff.
Garnish pie with drizzled Hot-Fudge Sauce and whipped cream.
Chef
