Nut Butter Pie
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
chocolate wafer crumbs
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
butter
melted |
|
| ½ | gallon |
vanilla ice cream
softened |
*
|
| 2 | cups |
peanut butter
creamy |
|
| 1 | cup |
clover honey
|
* |
| 1 | cup |
cashew nuts
chopped, toasted |
*
|
| 2 | cups |
chocolate fudge topping
heated |
* |
| 2 | cups |
whipped cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
chocolate wafer crumbs
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
butter
melted |
|
| 1.9 | l |
vanilla ice cream
softened |
*
|
| 473 | ml |
peanut butter
creamy |
|
| 237 | ml |
clover honey
|
* |
| 237 | ml |
cashew nuts
chopped, toasted |
*
|
| 473 | ml |
chocolate fudge topping
heated |
* |
| 473 | ml |
whipped cream
|
|
Directions
Preheat oven to 350℉ (180℃).
LIghtly grease 9 inch springform pan.
Blend chocolate crumbs, sugar and melted butter in medium bowl.
Press onto bottom and up sides of prepared pan.
Bake 5 minutes. Cool.
Mix ice cream, peanut butter, honey, and cashews in large bowl.
Spoon into prepared crust.
Freeze at least 2 days.
Place pie in shallow pan of hot water 10 seconds.
Remove pie from pan.
Top each serving with sauce and whipped cream.
