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November 14, 2018
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Peanutty ice cream pie


This tastes like a big frozen candy bar. The combination of textures and flavors is hard to beat.

• 11/2 cups coarsely ground salted peanuts
• 3 tablespoons unsalted butter, melted
• 2 tablespoons sugar
1/4 cup flaked sweetened coconut
1/4 cup light corn syrup
1/4 cup peanut butter (chunky or smooth -- your choice)
• 3 tablespoons chopped salted peanuts
• 1 quart vanilla ice cream, softened

Lightly grease a 9-inch pie plate.

In a medium mixing bowl, combine the ground peanuts, butter and sugar. Press mixture firmly onto bottom and up sides of pie plate. Refrigerate for 15 minutes.

For filling, in a small mixing bowl, combine the coconut, corn syrup, peanut butter and the chopped peanuts. Stir this into the softened ice cream just until combined. Spoon into chilled crust. If desired, sprinkle chopped chocolate pieces or peanuts atop pie. Cover with plastic wrap and freeze at least 6 hours or overnight.

Remove from freezer and allow to stand 10 minutes before cutting into wedges. Makes 8 servings.

Adapted from "Better Homes and Gardens," June 1993

Thursday, August 23, 2001

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