Peanut Butter-Fudge Pie
Recipe from Midwest Living

Peanut Butter-Fudge Pie

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Servings: 8
Prep Time: 25 mins
Related Categories: Chocolate Desserts, Desserts, Pie
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  • 1/4  cup 
    light-colored corn syrup
  • 2   tablespoons 
    brown sugar
  • 3   tablespoons 
    butter or margarine
  • 2 1/2  cups 
    crisp rice cereal
  • 1/2  cup 
    fudge ice cream topping
  • 6   tablespoons 
    light-colored corn syrup
  • 1 - 2   quarts 
    vanilla or vanilla-fudge-swirl ice cream
  • 1/2  cup 
    chopped peanuts
  • 1   cup 
    fudge ice cream topping
  • 1/2  cup 
    creamy peanut butter
For crust, in a medium saucepan, combine the 1/4 cup corn syrup, the butter or margarine, and brown sugar. Cook over medium heat until mixture boils. Remove from heat.
Add rice cereal and gently stir until combined. Press into the bottom and up the side of a buttered 10-inch pie plate to form a firm, even crust. Cool.
In a medium saucepan, combine creamy peanut butter, the 1/2 cup fudge topping, and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread in cooled rice-cereal crust. Place crust in the freezer for 2 to 3 hours or until firm.
Scoop ice cream into the pie. Freeze at least 4 hours or overnight until firm.
Sprinkle evenly with half of the peanuts. Spread the 1 cup fudge topping over peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature. Makes 8 servings.
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