Chocolate-Peanut Butter Ice-Cream Pie

By melissaf

Southern Living

OCTOBER 1998

Ingredients

• 21 cream-filled chocolate sandwich cookies
• 1/2 cup unsalted dry-roasted peanuts
• 1/4 cup butter or margarine, melted
• 3 pints chocolate ice cream,softened
• 8 (1.6-ounce) packages peanut butter cup candies, coarsely chopped
• 1 (8-ounce) jar fudge sauce
• 1/4 cup strong brewed coffee
• 2 tablespoons coffee liqueur (optional)

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.

Press crumb mixture into a 9-inch deep-dish pieplate, and freeze 15 minutes.

Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.

Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie.