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Name: Peanut Brittle Ice Cream Pie W/chocolate
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 c Pecans Chopped; 1/2 ga Vanilla ice cream; 1/2 -(up to); 4 tb Light cream; 1 ds Salt; 1 pk (7-oz) coconut; 2 tb All-purpose flour; 1/2 Stick margarine; melted; 3/4 c Crushed peanut brittle; 1 c Granulated sugar; 4 tb Butter or margarine; Vanilla; 1/2 c Cocoa; 1 c Light corn syrup

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INGREDIENTS

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

Servings

INSTRUCTIONS

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, G Internet.

NOTES

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Peanut Brittle Ice Cream Pie W/chocolate

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

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, G Internet.

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Nutrition

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Serving Size: 1 Serving (348g)
Recipe Makes: 8 Servings

Calories: 1308
Calories from Fat: 683 (52%)

Amt Per Serving		% DV

	Total Fat 75.9g	101 %
	Saturated Fat 41g	205 %
	Monounsaturated Fat 23.5g
	Polyunsanturated Fat 6.4g
Cholesterol 244.1mg		75 %
Sodium 441.2mg		15 %
Potassium 1030.2mg		27 %
Total Carbohydrate 141.5g		42 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 137.5g
Protein 18.4g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1308

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