Peanut Butter Ice Cream Pie – a delicious recipe with corn syrup, brown sugar, butter, crisp rice, peanut butter, fudge sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For crust, place corn syrup, brown sugar and butter or margarine in medium saucepan.
2
Cook over medium heat until it boils.
3
Remove from heat.
4
Add rice cereal and stir till combined.
5
Press into the bottom and sides of a buttered 10-inch pie pan.
6
Let cool.
7
In saucepan, combine peanut butter, fudge sauce, and corn syrup.
8
Heat and stir over low heat until smooth.
9
Spread the mixture on top of the cooled rice-cereal crust.
10
Place in the freezer for 2-3 hours or until firm.
11
Scoop ice cream into the pie.
12
Freeze for 4 hours or overnight.
13
Sprinkle with half the peanuts, spread remaining 1 cup of fudge and sprinkle remaining peanuts.
14
Store in the freezer.
15
Before serving, let soften slightly.
918
kcal
Calories
43
g
Fat
116
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ¼ cup corn syrup, 2 tablespoons brown sugar, 3 tablespoons butter, 2 ½ cups crisp rice cereal, and more.
Yes, Peanut Butter Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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