|
|
|
|||
|
|
Peanut Ice Cream Pie
1 cup flour 1/2 cup butter 2 tablespoons confectioners sugar 1/2 cup finely chopped blanched peanuts Sift together flour and sugar; cut in butter until particles are fine. Stir in the chopped peanuts, chill for 30 minutes. Pour into a 9-inch pie pan; press out to form a crust. Bake in a preheated oven for 8-10 minutes or until lightly browned. Cool on a rack.
1/2 cup peanut butter 1 cup coarsely chopped blanched peanuts, toasted 1 pint vanilla ice cream, slightly softened 1 cup whipping cream, whipped Gently spread peanut butter on bottom of cooled crust. Sprinkle 1/2 cup of peanuts over the peanut butter. Spoon softened ice cream evenly on top. Top with whipped cream and sprinkle with remaining 1/2 cup peanuts. Place in the freezer until serving time. One delicious 9-inch pie. Enjoy! Mary Bayramian, Laguna Beach, CA |
||