- 1/3 cup smooth peanut butter
- 1/3 cup dark corn syrup
- 2 cups crushed cornflakes (measured after crushing)
- 1 pint vanilla ice cream, softened
- Chocolate sauce (see recipe), optional
- Whipped cream, optional
- 1/2 cup chopped pecans or walnuts, optional
Companion recipe: Chocolate Sauce
FOR THE CRUST:
With a fork combine the peanut butter and corn syrup, then gradually incorporate the cornflakes. When the mixture becomes hard to handle, combine the crust with your hands. Pat it down and up the sides of a 9-inch pie plate.
FOR THE PIE:
Pat the softened ice cream in the crust. Smooth the top with a rubber spatula. Wrap the pie with plastic wrap and freeze it for at least 2 hours or until the ice cream is frozen solid.
Dip a knife into hot water and slice the pie into servings. Top with chocolate sauce, whipped cream and chopped nuts.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
374 calories; 20g total fat; 25mg cholesterol; 168mg sodium; 49g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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