Rosalies Ice Cream Pie With Peanut Butter Crust Recipes

ROSALIE'S ICE CREAM PIE WITH PEANUT BUTTER CRUST

Steps:

• Place 1 pint vanilla ice cream in refrigerator to soften slightly, about 20 minutes.
• Meanwhile, in large bowl, stir peanut butter and corn syrup until blended, then add rice krispies, stirring until well coated.
• 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.
• Evenly spread one pint softened ice cream on crust; freeze until firm, about 1 hour.
• 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.
• Remove saucepan from heat; stir in vanilla, and cool fudge sauce slightly.
• Remove pie from freezer and pour 1 and 1/4 cups fudge sauce over ice cream.
• Return pie to freezer and freeze until fudge sauce hardens, about 20 minutes.
• 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.
• Remove pie from freezer and spread ice cream over fudge sauce.
• Drizzle remaining fudge sauce over ice cream to make a pretty design.
• Return pie to freezer; freeze until firm, at least 3 hours.
• If not using the same day, when firm, wrap with plastic wrap and foil and put back in freezer.
• There is usually extra fudge sauce which I spoon over pie when serving.
• Remove pie from freezer for about 10 or 15 minutes to ease slicing.

PEANUT BUTTER ICE CREAM PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
• Bake crust in preheated oven for 8 minutes. Chill.
• In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.

REESE'S PEANUT BUTTER CUP ICE CREAM PIE RECIPE

Steps:

• Spread softened ice cream in pie crust until it is level and even (I found that I didn't quite use the full half gallon, but you can if you want). Sprinkle chopped Reese's on top of the ice cream, until they completely cover the ice cream and are evenly spread out.
• Place your chocolate chips in a microwave-safe bowl and microwave until melted (I usually do 30 second intervals- stirring in between each interval- until the chocolate is melted and smooth). Do the same with the peanut butter and melt until creamy and smooth.
• Drizzle the melted chocolate and melted peanut butter on top of the Reese's candy.
• Place in the freezer for at least 3-4 hours before serving. When ready to serve, remove pie from freezer and let thaw for 5-10 minutes- it will make cutting much easier.

PEANUT ICE CREAM PIE

Steps:

• In a large bowl, combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Spoon half of the ice cream into crust. , In a small bowl, combine the corn syrup and peanut butter; spoon half over ice cream. Sprinkle with half of the peanuts. Repeat layers. Freeze until firm.