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Chocolate: Chocolate-Peanut Butter Ice Cream Pie

Source of Recipe

K. C. Masterpiece Barbecue & Grill


List of 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 package peanut butter cup candles -- coarsely chopped
8 ounces fudge sauce
1/4 cup strong brewed coffee
2 tablespoons coffee liqueur -- optional


Recipe

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. YIELD: 1 (9-inch) pie.