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Peanut Butter-Fudge Pie




Source of Recipe


recipe ross Thanks Connie


List of Ingredients




1/4 cup + 6 tbsp.light-colored corn syrup, divided
2 tbsp. brown sugar
3 tbsp. butter or margarine
2-1/2 cups crisp rice cereal
1/2 cup fudge ice cream topping
1 - 2 qt.vanilla or vanilla-fudge-swirl ice cream
1/2 cup each chopped peanuts, creamy peanut butter
1 cup fudge ice cream topping






Recipe




Crust: In a medium saucepan, combine 1/4 cup corn syrup, butter and brown
sugar. Cook over medium heat until mixture boils. Remove from heat. Add rice cereal and gently stir until combined. Press into bottom and up side of a buttered 10" pie plate to form a firm, even crust. Cool. In a medium saucepan, combine creamy peanut butter, 1/2 cup fudge topping, and 6 tbsp. corn syrup. Heat and stir over low heat until smooth. Spread in cooled rice-cereal crust. Place crust in freezer 2 - 3 hours or until firm. Scoop ice cream into pie. Freeze at least 4 hours or overnight until firm. Sprinkle evenly with half of peanuts. Spread 1 cup fudge topping over peanuts. Sprinkle with remaining peanuts. Store pie in freezer. Before serving, let soften slightly at room temperature.
Makes 8 servings.