Peanut Butter Ice Cream Pie with Hot Fudge Sauce
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie | |||
| 1 | 9-inch | graham cracker pie crust |
*
|
| 1 | quart |
vanilla ice cream
softened |
*
|
| 1 | cup |
whipped topping, prepared
non-dairy, thawed |
|
| ½ | cup | peanut butter |
|
| ½ | cup |
peanuts
chopped |
|
| ½ | cup |
peanuts
whole |
|
| sauce | * | ||
| 6 | ounces | chocolate chips (semi-sweet) |
|
| ¾ | cup | evaporated milk |
|
| ¼ | cup | sugar |
|
Low Cholesterol, Trans-fat Free, High Fiber
Directions
*** Pie ***
Combine all except whole peanuts, mix well and spoon into shell.
Top with whole peanuts and freeze until firm.
*** Sauce ***
Combine all ingredients in a heavy sauce pan over low heat, stirring until melted.
Serve warm or cool over the pie.
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