Peanut Butter Ice Cream Pie with Hot Fudge Sauce

by Sheryl

Servings: 8 servings

INGREDIENTS

1 9-inch graham cracker shell
1 qt. vanilla ice cream, softened
1 cup frozen non-dairy topping, thawed
1/2 cup peanut butter
1/2 cup peanuts, chopped
1/2 cup whole peanuts, for topping

Sauce:
6 oz. semi-sweet chocolate chips
3/4 cup evaporated milk
1/4 cup sugar

INSTRUCTIONS

Combine all except whole peanuts, mix well and spoon into shell. Top with whole peanuts and freeze until firm.

Sauce:
Combine all ingredients in a heavy sauce pan over low heat, stirring until melted. Serve warm or cool over the pie.

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Tagged: desserts, peanutbutterpie, pies add tags

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