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Peanut Butter/Fudge Pie
(From Midwest Living October 1994)
1/4 cup corn syrup
2 Tablespoons brown sugar
3 Tablespoons butter or margarine
2 1/2 cups crisp rice cereal
1/2 cup creamy peanut butter
1/2 cup fudge sauce
6 tablespoons corn syrup
1 to 2 quarts vanilla or vanilla-fudge swirl ice cream
1/2 cup chopped peanuts
1 cup fudge sauce
1. For crust, in a medium saucepan place the 1/4 cup corn syrup, brown
sugar and butter or margarine. Cook over medium heat till mixture boils.
Remove the suacepan from heat.
2. Add rice cereal and gently stir till combined. Press into the bottom and up the sides of a buttered 10-inch pie plate. Let cool.
3. In a medium saucepan, combine the peanut butter, the 1/2 cup fudge sauce and 6 tablespoons corn syrup. Heat and stir the mixture over low heat till it's smooth. Spread the mixture on top of the cooled crust. Place the crust in the freezer for 2 to 3 hourse or till it's firm.
4. Scoop ice cream into the pie. Freeze crust for about 4 hours or overnight till firm.
5. Sprinkle evenly with half of the peanuts. Spread the remaining 1 cup fudge
sauce over the chopped peanuts. Sprinkle with the remaining peanuts. Store the
pie in the freezer. Before serving, let soften slightly at room temperature.
Serves 8.
Nancy Roth
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