Crust
1¼2 C. chopped dry-roasted peanuts
12 Oreo cookies, broken
1¼4 C. unsalted butter, melted
Filling
4 pints chocolate ice cream, softened
6 1.8 oz. packages chocolate peanut butter cups, chopped
Sauce
11¼3 C. purchased chocolate fudge topping
2 Tbsp. Kahlua, Bailey’s Cream or other such liqueur of
your own choice
11¼2 tsp. instant espresso powder
11¼2 tsp. water
For crust: Preheat oven to 325° F. Prepare 9-inch pie dish. Finely
grind peanuts in processor. Add cookies and blend until finely
chopped. Transfer to bowl. Mix in butter. Press mixture into
prepared dish and bake for about 8 minutes. Let cool and transfer
crust to freezer.
For filling: Place ice cream in large bowl. Mix in peanut butter
cups. Spread half of ice cream mixture into crust. Cover and freeze
remaining ice cream mixture. Freeze pie until filling sets, about 4
hours. Let remaining ice cream soften and spoon over frozen ice
cream to create a dome. Freeze until firm.
For sauce: Stir all ingredients in small saucepan over low heat
until heated through. Cut pie into wedges. Place on plates with
drizzled sauce.
This recipe came from the K.C.Masterpiece Barbeque & Grill, Overland
Park, Kansas. Enjoy! |
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