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Peanut Ice Cream Pie Recipe
|Granola/Null||1 1⁄2 Cup (24 tbs) (Null)|
|Butter/Margarine||1 Tablespoon, melted (Null)|
|Vanilla ice cream/Null||1 Quart (Null)|
|Chunky peanut butter/Null||1⁄2 Cup (8 tbs) (Null)|
|Frozen whipped dessert topping/Null||2 1⁄4 Ounce, thawed (1/2 Of A 4 1/2 Ounce Container)|
|Fudge topping/Null||2 Tablespoon (Null)|
|Chopped peanuts/Null||2 Tablespoon (Null)|
Serving size: Complete recipe
Calories 4902 Calories from Fat 2271
% Daily Value*
Total Fat 262 g402.5%
Saturated Fat 131.4 g657%
Trans Fat 0 g
Cholesterol 448.5 mg
Sodium 1642.9 mg68.5%
Total Carbohydrates 547 g182.2%
Dietary Fiber 41.3 g165.1%
Sugars 323.9 g
Protein 109 g218%
Vitamin A 87.2% Vitamin C 9.5%
Calcium 159% Iron 66.3%
*Based on a 2000 Calorie diet
In mixing bowl combine granola and melted butter or margarine; mix till cereal is well-coated.
Press granola mixture onto bottom and sides of a well-buttered 9-inch pie plate.
Bake in 375° oven for 5 to 6 minutes.
Cool thoroughly on wire rack.
In mixing bowl soften ice cream using wooden spoon to stir and press against side of bowl.
Soften till just pliable.
Working quickly, fold in peanut butter, then whipped dessert topping.
Turn ice cream mixture into granola crust.
Drizzle with fudge topping.
(If topping is too thick, thin with a little water.) Freeze pie several hours or overnight till firm.
Let pie stand about 10 minutes at room temperature before serving.
Sprinkle with chopped peanuts.
Slice pie and serve immediately.