Decadent Peanut Butter Ice Cream Pie
Contributed by: News Canada
(NC) - This simple, make-ahead frozen treat that pairs chocolate with peanut butter is the perfect after-school snack.
Ingredients:
- Crust:
- 2 1/2 cups Nestle Nesquik cereal 625 mL
- 1/3 cup all-purpose flour 75 mL
- 1/4 cup butter, melted 50 mL
- Chocolate Layer:
- 2/3 cup Nestle Carnation 2% Evaporated Milk 150 mL
- 1/2 cup semi-sweet chocolate chips 125 mL
- 1/3 cup icing sugar 75 mL
- 1/4 cup butter 50 mL
- Ice Cream Layer:
- 4 cups Nestle Parlour vanilla ice cream, softened 1 L
- 1 cup crunchy peanut butter 250 mL
- 1 bar (59 g) Nestle Butterfinger candy bar, chopped
Directions:
Crust:
Grind cereal to fine crumbs in food processor. Transfer to small bowl; stir in flour and melted
butter. Press into bottom and 1/2 inch (1 cm) up side of a 9-inch (23-cm) pie plate. Bake in 425 F
(220 C) oven for 10 to 12 minutes or until set. Let cool.
Chocolate Layer:
Combine evaporated milk, chocolate chips, icing sugar, and butter in small saucepan. Cook
over medium heat, stirring, until just boiling. Reduce heat to low; simmer, stirring, for 3 to 5
minutes or until thickened and smooth; let cool. Spread thin layer over entire crust, reserving
remaining chocolate mixture for topping. Freeze for 30 minutes.
Ice Cream Layer:
Blend ice cream with peanut butter in blender or food processor; spoon over frozen crust.
Top with reserved chocolate mixture and sprinkle with chopped candy bar. Freeze for 5 hours or
until firm.
Serving Size: Makes 8 servings.
