Peanut Brittle Ice Cream Pie W/chocolate

8 Servings

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Peanut Brittle Ice Cream Pie W/chocolate Ingredients

CRUST	FUDGE SAUCE
1 pk (7-oz) coconut	1/2 c Cocoa
1/2 c Pecans; chopped	1 c Granulated sugar
2 tb All-purpose flour	1 c Light corn syrup
1/2 Stick margarine; melted	4 tb Butter or margarine
FILLING	4 tb Light cream
1/2 ga Vanilla ice cream	1 ds Salt
1/2 -(up to)	Vanilla
3/4 c Crushed peanut brittle

Instructions for Peanut Brittle Ice Cream Pie W/chocolate

CRUST: Mix flour with coconut and pecans; add melted margarine and stir. Pat into 10-inch pie plate. Bake for 10-12 minutes until lightly browned at 350 degrees. FILLING: Mix softened ice cream and peanut brittle. Place into cooled pie shell. Freeze at least 6 hours. FUDGE SAUCE: Mix first 5 ingredients in sauce pan. Bring to boil, boiling for 3 minutes, stirring constantly. Remove from heat, add salt and vanilla. Cool and drizzle over whipped cream, atop pie. All steps may be done the day before presentation. ARKANSAS TODAY, CH 11, KTHV-TV, 08/28/1991, FROM DON AND NANCY BINGHAM From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PieCuisine: Uncategorized