Rosalie's Ice Cream Pie With Peanut Butter Crust

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 2 pints good quality vanilla ice cream
• 1/2 cup creamy peanut butter
• 1/2 cup light karo syrup
• 2 1/4 cups rice krispies
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 4 tablespoons butter
• 1/2 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

Recipe

• 1 place 1 pint vanilla ice cream in refrigerator to soften slightly, about 20 minutes.
• 2 meanwhile, in large bowl, stir peanut butter and corn syrup until blended, then add rice krispies, stirring until well coated.
• 3 spray a 9 or 10 inch pie plate with cooking spray, then press cereal mixture onto bottom and up sides and form a"stand up" edge.
• 4 evenly spread one pint softened ice cream on crust; freeze until firm, about 1 hour.
• 5 meanwhile, prepare fudge sauce: in 2 quart saucepan over medium heat, cook sugar, cocoa, heavy cream and butter until mixture is smooth and boils, stirring constantly.
• 6 remove saucepan from heat; stir in vanilla, and cool fudge sauce slightly.
• 7 remove pie from freezer and pour 1 and 1/4 cups fudge sauce over ice cream.
• 8 return pie to freezer and freeze until fudge sauce hardens, about 20 minutes.
• 9 remove second pint of ice cream from its container to medium bowl and let stand at room temperature stirring occasionally, until its of smooth spreading consistency but not melted.
• 10 remove pie from freezer and spread ice cream over fudge sauce.
• 11 drizzle remaining fudge sauce over ice cream to make a pretty design.
• 12 return pie to freezer; freeze until firm, at least 3 hours.
• 13 if not using the same day, when firm, wrap with plastic wrap and foil and put back in freezer.
• 14 there is usually extra fudge sauce which i spoon over pie when serving.
• 15 remove pie from freezer for about 10 or 15 minutes to ease slicing.