Chocolate-peanut butter ice cream pie
Butter Pie Creams
Last updated 6/12/2012 1:16:08 AM. Recipe ID 45830. Report a problem with this recipe.
Title: Chocolate-peanut butter ice cream pie
Yield: 1 Servings
Non-stick vegetable oil
1/2 c Chopped dry roasted peanuts
12 Oreo cookies; broken
1/4 c Unsalted butter; melted,
1 1/3 c Purchased chocolate fudge
2 tb Kahlua or other coffee
1 1/2 ts Instant expresso powder
1 1/2 ts Water
Preheat oven to 325 degrees. Spray 9 inch diameter pie dish with 1
inch high sides with non-stick vegetables oil spray. Finely grind
peanuts in processor. Add cookies and blend until finely chopped.
Transfer to bowl. Mix in butter. Press crumb mixture into prepared
dish. Bake 8 minutes (sides may sink slightly). If necessary, press
crumb mixture back up sides of dish using paper towel as aid. Let
cool completely. Transfer crust to freezer.FILLING: 4 pts. chocolate
ice cream, softened slightly 6 (1.8 oz.) pkgs. chocolate peanut
butter cups, chopped
Place ice cream in large bowl. Mix in peanut butter cups. Spread half
of ice cream mixture into crust. Cover and freeze remaining ice cream
mixture. Freeze pie until filling sets, about 4 hours. Let remaining
ice cream soften just slightly. Spoon over frozen ice cream in pie
dish, mounding to dome. Freeze until firm, about 4 hours. Can be
prepared 1 day ahead
Stir all ingredients in heavy small saucepan over medium low heat
until heated through. Cut pie into wedges. Transfer to plates. Serve,
passing sauce separately.
Didn't find the recipe you were looking for? Search for more here!