Ingredients1 d 40 m servings 468 cals
- Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9-inch pie plate. Cover and refrigerate for 15 minutes.
- In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust.
- Cover and freeze overnight or until firm. Just before serving, sprinkle with mini candy-coated chocolate pieces, if desired.
Per Serving: 468 calories; 31.7 g fat; 40.3 g carbohydrates; 11.4 g protein; 29 mg cholesterol; 151 mg sodium. Full nutrition
ReviewsRead all reviews 9
I am evil ... followed recipe until: put half the ice cream into pie plate (9") put into freezer for 30 mins. and then topped with 10 diced Peanut Butter Cups before finishing it. A friend off...
This is so good! I love the concept of a peanut-based crust - what a great idea! When I make this, I leave out the corn syrup and am usually on the generous side with the peanut butter. I've mad...
Simply DIVINE! I did not use the recommended crust as I did not have peanuts but this was still FABULOUS! Will definitely make again! NUM NUM!
This is a wonderful pie for the summer time months. Great for outdoor parties in the heat of the summer. Kids love ice cream and this will be a huge hit with them. Adults go crazy for it as w...
I mostly followed the recipe. I omitted the corn syrup as we have eliminated it from our diet. Also, I used brown sugar instead of white, and butter instead of margarine in the crust. Didn't hav...
It was a real hit with my company. It is easy to change if you want a different type of ice cream or toppings.
Delicious pie for my husband's birthday. Made it just like the recipe and we loved it. Would have made more for the crust, and left out the coconut. It was as easy as the recipe said.