Tuesday, June 1, 2010

Chocolate-Peanut Butter Ice Cream Pie

Chocolate-Peanut Butter Ice Cream Pie


  • 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)


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.

Southern Living, OCTOBER 1998

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