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Ice Cream Pie


"My great-grandma's ice cream pie includes a Rice Krispies® crust and peanut buttery chocolate topping. This recipe can be changed to accommodate different tastes by changing the flavor of ice cream. My cousin has tried several different ones and loves them all."
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55 m servings 567 cals
Original recipe yields 8 servings (1 9-inch pie)

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  1. Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.
  2. Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.
  3. Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.
  4. Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.
  5. Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.

Nutrition Facts

Per Serving: 567 calories; 26.8 g fat; 76.6 g carbohydrates; 9.2 g protein; 70 mg cholesterol; 392 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was easy to make, and a real crowd pleaser! Also - very pretty. I made it twice, serving to different friends, and it was a solid hit. Letting it sit out before serving for - maybe 10 minut...